---

---

1/2 cup rice vinegar

---

1/4 cup canola oil

---

1 tsp. sesame oil

---

1/2 tsp. sea salt

---

1/3 cup honey

---

1 1/2 tsp. fresh ginger, grated or finely minced

---

1 tsp. Sriracha, a chili sauce available in the Asian section of most larger grocery stores

---

---

---

3 cups shaved Brussels sprouts**

---

2 cups shredded cabbage***

---

6 green onions, thinly sliced on a diagonal

---

1/2 cup dried cranberries, roughly chopped

---

3 ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces

---

1 cup fresh cilantro leaves, optional

---

2 Tbsp. sesame seeds

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.