Shredded Thai Salad with Avocado

1. Make the dressing: In a medium bowl, whisk the rice vinegar with the garlic, ginger, soy sauce, honey, sesame oil and sesame seeds to combine.
2. Make the salad: Toss the carrots with the red cabbage, green cabbage, red bell pepper, yellow bell pepper, scallions, snow peas and tofu.
3. Assemble the salad: Add the dressing to the salad and toss well to coat. Divide the salad among four plates and top each with half an avocado., Divide remaining ingredients among the four plates. Serve immediately.

Serving Suggestion: Add additional protein options to make this a dinner entrée.

Beverage Pairing: Glass of lemonade or chardonnay.