Asian-style asparagus slaw


  • 1 pound asparagus

  • 4 cups very finely shredded green cabbage

  • 1 cup very finely shredded red cabbage

  • 1/3 cup very finely shredded carrot

  • 1/4 cup snipped fresh parsley

  • 1/4 small red onion, thinly sliced

  • 2 tblspns seasoned rice vinegar

  • 1 tblspns toasted sesame oil

  • 1/4 teaspoon white

  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. 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.

  2. In a large bowl combine green cabbage, red cabbage, carrot, parsley and onion. Add vinegar, sesame oil, and pepper. Toss gently to coat.

  3. Divide asparagus spears among six salad plates. Top with cabbage mixture

Nutritional Facts

6 side dish servings
Calories 54
Fat 3 g
Chlorestoral 0mg
Sodium 70mg
Carbohydrates 6 g
Exchanges 1 vegetable/1/2 fat


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