Red cabbage salad with Asian dressing

For 1-2 Servings:

2 cups of thinly sliced red cabbage, stems removed
2 small cooked red beets, cut in strips
1 orange
2 coin sized slices of fresh ginger, minced
1/4 pod of fresh hot chili pepper (or less), minced
2 Tbs fresh lime juice
2 Tbs Maple Syrup (or Raw Agave Syrup)
1 Tbs Soy Sauce 
2 Tbs Extra Virgin Olive oil
1 Avocado, cubed
2 Tbs frozen chives (or fresh cilantro)
2 Scallions, sliced (optional)
1 Tbs sesame seeds 

Blend minced ginger, chilli pepper, lime juice, maple syrup, soy sauce and oil to a marinade. Pour over the sliced red cabbage and let marinate for some time. 
Open the orange and remove the skin from the wedges, cut in bite size.
Open and cube the avocado.
Before serving, blend the oranges and avocado under the marinated red cabbage. Add scallions, chives or cilantro and sprinkle with sesame seeds. ©

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