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Ingredients
| asparagus: 1 lb |
| green cabbage (shredded): 4 cups |
| red cabbage (chopped): 1 cup |
| carrots (chopped): 1/2 cup |
| mint leaves (whole): 1/4 cup |
| parsley: 1/4 cup |
| onions - red: 1/4 onion |
| olive oil: 2 Tbl |
| balsamic vinegar: 2 Tbl |
| orange peel: 1/2 tsp |
| lemon juice: 1 Tbl |
| garlic: 1 clove |
| granulated sugar: 1/2 tsp |
| black pepper: 1/2 tsp |
| parmesan cheese: 1 oz |
Spring Asparagus Slaw
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
4 min -
Servings
10 serving(s)
Tags
1. Wash asparagus. Snap off and discard woody bases. In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket. Cover; steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain. Gently rinse with cool water.
2. In a large bowl combine cabbage, radicchio, carrot, mint, parsley, and onion. Divide asparagus spears among 8 salad plates; top with cabbage mixture.
3. In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, sugar (if using), and pepper; cover and shake to combine. Pour over cabbage mixture. Top with cheese. Makes 8 to 10 side-dish servings.