Since I’m still waiting for my garden to start producing I hit the farmers market for one of my favorite springtime vegetables. I love to thinly slice asparagus with a vegetable peeler and eat it raw. I have to admit that slicing it with a vegetable peeler can be a bit frustrating but it is so worth it if you’ve never tried it. In the past I’ve always tossed it with a little olive oil and parmesan but this time I thought I’d try an Asian inspired version. I’m always looking for ways to get a lot of veggies in my salads and this is a full of colorful vegetables that’s topped with a sesame ginger dressing. It would make a great side dish for some grilled chicken or fish. To make it a more substantial salad and keep it vegan consider adding some baked tofu of avocado.
- 1 pound asparagus, trimmed and shaved using a vegetable peeler
- 1 carrot, julienned
- 1 cup red cabbage, thinly sliced
- ½ bell pepper, julienned
- ¼ cup roughly chopped fresh mint
- ¼ cup roughly chopped fresh cilantro
- 3 tablespoons toasted sesame seeds
- ¼ cup roasted chopped cashews
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil
- salt and pepper to taste
- Whisk rice vinegar, soy sauce or tamari, ginger, sesame oil, vegetable oil and salt until well combined.
- Combine the asparagus, carrot, cabbage, bell pepper, mint and cilantro in a large bowl. Toss lightly with the dressing, and garnish with the sesame seeds, cashews and additional herbs if desired.
Most beautiful salad ever! And I love the idea of mixing up the usual slaws with lots of fresh spring asparagus. Hooray!
Hi Eileen,
I was so happy with how pretty it turned out and tonight I roasted some salmon and made tacos with the salmon, the slaw and a little avocado. It was a delicious combination!
This sounds so scrumptious I’m trying it tonight. My new favourite salad is your beet and carrot salad. It was so delicious, though I prefer it without the sludgy nut paste. Instead we toss in a handful of the nuts whole. Tastes just as yummy and you keep all those beautiful colors! Thanks for some great recipes….
Hi Molly,
I’ve been eating this slaw all weekend. I’ve tried the salad with the pistachio butter and just a handful of pistachios and I have to say the version without the pistachio butter is much prettier but I think I prefer the richness that the pistachio butter adds and how well it works with the vinegar soaked raisins. I’m all for simplicity though so most days I just throw some pistachios on top as well. Thanks again for trying the recipe!
You mentioned onions in the directions but they are not listed in the ingredients. Which kind of onion? How much?
Making this for a family grill out this wknd!
Thanks!
Hi Jen,
I’m so sorry. I originally planned on adding onions and then basically changed my mind. The version plated doesn’t have any onions but if you’d like to add about 1/4 cup of really thinly sliced red onion I think that it would make a great addition but I loved the slaw without them. I’ll make sure to change the directions to reflect the recipe! Thanks!
Can this be made the day before I want to serve?
Hi Bonnie,
You can prepare it the day before but don’t dress it until you are ready to serve it. I’ve eaten it a day after but the veggies do soften if they sit in the dressing overnight. I hope you enjoy it!
Hi Tina,
Your salad looks so delicious and your pictures are beautiful! I planted a ton of asparagus this year. I look forward to making this salad in the near future! Thanks for a great recipe!
Julia 🙂
Thanks for the kind words. I regret that I never planted asparagus in my garden, I was a little afraid of the commitment. I hope you enjoy the recipe if you try it!
I made this recipe for dinner tonight (along with miso glazed salmon) and loved it! Thanks for a delicious recipe.