Liz's Sweet & Salty Vinaigrette

This recipe is from a very special friend, one who came into my life as a teen and has remained a steady force of inspiration and awe through every season of my adulthood.

I know few people smarter than Liz Tufty, who recently retired from teaching—a career she embarked upon later in life. She’s the type of person who will conquer anything she decides to attempt, whether that’s a new hobby, hairstyle, or hike.

We used to meet regularly for lattes and to celebrate the changing seasons at Starbucks. And even though our conversations are rather sporadic now, they carry the significance and ease that only the most treasured lifetime friendships can.

From Liz: “What inspires me? Finding the beauty in the unexpected. The unexpected can be daunting. But in those crystal-clear moments when you see the color of a bloom, or hear the laughter of a child, everything else fades away. And I am present in the moment. These moments add up to a lifetime of wonderful memories.”

Thank you for the vivid lifetime memories we’ve shared, Liz! 

INGREDIENTS:

3 tablespoons avocado or olive oil 
1 tablespoons sesame oil
3 tablespoons rice wine vinegar
2 tablespoons low-salt soy sauce
1 tablespoon honey (or agave)
1-2 tablespoons fresh lemon juice

INSTRUCTIONS:

In a small bowl, whisk all ingredients together. Toss with cabbage, kale, or broccoli. Optional add-ins: Dried cherries, dry roasted peanuts, avocado, black sesame seeds, etc.

Liz Says: “I found this dressing a very tasty alternative to bottled.I often end up with half-bags of shredded cabbage after I open it as a taco topping. My sister uses [the dressing] for broccoli salad. Works well with kale, too. I will admit that I have had the same bottle of sesame oil for the last 10 years—a little goes a LONG way for a LONG time.”