Grated vegetable salad

Yield: 8 Servings

Measure Ingredient
⅓ cup Sesame seeds
½ each Avocado, peeled, pitted & cubed
½ each Fresh lemon juice
3 cups Red cabbage, grated
2 cups Carrots, grated
1 cup Mung bean sprouts
½ cup Broccoli stalks, peeled & diced
½ cup Cucumber, chopped
½ cup Green bell pepper, chopped
½ cup Low-fat vinaigrette dressing

Toast sesame seeds on a baking sheet in 350F oven until light brown, about 5 minutes, set aside.

Squeeze lemon juice over cubed avocado & set aside.

Combine the next six ingredients in a salad bowl. Add sesame seeds & toss with the vinaigrette. Gently mix in the avocado & serve.

"Vegetarian Gourmet" Winter, 1995

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