Asian-Style Asparagus Cole Slaw |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got the original recipe from ...modified it a little. Try this in early spring when asparagus in season! This slaw is a wonderful, unique, and tasty way to serve this delicous veggie! Ingredients:
1 lb asparagus |
4 cups finely shredded green cabbage |
1 cup finely shredded red cabbage |
1 small carrot, finely shredded |
1 celery rib, finely shredded |
1/4 cup snipped fresh parsley |
1/4 small red onion, thinly sliced |
1/4 cup chopped cashews (optional) |
1 tablespoon toasted sesame oil |
2 tablespoons rice vinegar |
1/4 teaspoon pepper |
Directions:
1. Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
2. Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
3. Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
4. Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.
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