Asparagus Slaw with Onions
Prep Time: 10 minutes
Cook Time: 4 minutes
Yields: (6) 1/2 cup servings
1 lb Asparagus
very finely shredded (equal to 4 cups) 1 cup each of both red and white Cabbage
very finely shredded 1/3 cup carrots
1/4 red onion thinly sliced
2 tbsp seasoned rice vinegar
1 tbsp sesame oil, toasted
1/4 tsp white pepper, ground
1 To prepare, snap off and discard woody bases from asparagus. Scrape off scales (if desired).
2 In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender. Gently rinse with cool water, drain well. Set aside.
3 Combine in a large bowl the green cabbage, red cabbage, carrot, parsley, and onion. Add vinegar, sesame oil, and pepper. Toss gently to coat.
4 Divide asparagus spears among six salad plates. Top with cabbage mixture
87.2 calories / serving
13.1 g carbs/ serving