Asian-Style Asparagus, Cabbage Slaw |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Coleslaw....with a twist! Oil and vinegar based sauce makes this version lighter. Add the taste of asparagus to the mix and you will be pleasantly surprised by the combination. Taken from BH&G. Ingredients:
1 lb asparagus |
4 cups green cabbage, very finely shredded |
1 cup red cabbage, very finely shredded |
1 small carrot, very finely shredded |
1/4 cup parsley, freshly snipped |
1/4 small red onion, thinly sliced |
1 tablespoon toasted sesame oil |
2 tablespoons sweetened rice vinegar |
1/4 teaspoon white pepper, freshly ground |
Directions:
1. Snap off and discard fibrous stem ends of asparagus.
2. Rinse asparagus; drain.
3. Bring 1 inch of water to boiling in a medium saucepan.
4. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
5. Drain; gently rinse with cool water.
6. Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
7. Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
8. Divide asparagus spears among six salad plates; top with cabbage mixture.
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