Asian asparagus slaw
Serves: 4
  • 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
  1. Whisk rice vinegar, soy sauce or tamari, ginger, sesame oil, vegetable oil and salt until well combined.
  2. 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.
Recipe by Scaling Back at