Vegetable salad with avocado, cabbage and pickled ginger

1. First you need to prepare a lemon-ginger dressing. To do this, pour freshly squeezed lemon juice and olive oil into the blender bowl.

2. We also put the right amount of pickled ginger here.

3. Peel the garlic, cut it into two parts, and send it after the ginger. It is not necessary to add a lot of garlic to the dressing, one clove is quite enough.

4. And now add fresh liquid honey. Grind all the ingredients until they are completely homogeneous. There shouldn't be a single piece left.

5. Now let's do the salad itself. To do this, we release the cabbage from the upper leaves, cut it thinly with a sharp knife. You can also use shredding.

6. Peel the carrots, wash them. Grate on a vegetable grater in Korean, or cut into thin strips with a vegetable peeler.

7. Wash the parsley, separate the leaves from the stem. Cut arbitrarily.

8. My avocado, dry it. We extract the bone, peel it. Cut the flesh into thin slices.

9. We put cabbage and carrots in a deep salad bowl. Sprinkle the salad with parsley and raisins, add a couple of slices of avocado.

10. At the end, we generously pour the salad with the lemon-ginger dressing prepared earlier. We leave the salad to marinate for 5-10 minutes. Only after that we serve it on the table.

Bon appetit! Eat with pleasure!

The dressing will not go all into the salad, you need about 80 ml, no more. The remaining dressing can be stored in the refrigerator for a week. It is better if it is stored in a glass container with a tightly closed lid.