asian-style asparagus slaw


  • 1 pound asparagus

  • 4 cups very finely shredded green cabbage

  • 1 cup very finely shreeded red cabbage

  • 1/3 cup very finely shredded carrots

  • 1/4 cup snipped parsley

  • 1/4 small red onion, thinly sliced

  • 2 tblspn seasoned rice vinegar

  • 1 tblspn toasted sesame oil

  • 1/4 tspn white pepper

  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

Calories 54
Fat 3 g
Chlorestoral 0 mg
Sodium 70 mg
Carbohydrates 6 g
Protein 2 g
1 vegetable/ 1/2 Fat

dinner vegetables cabbage asparagus carrots vinegar

2 replies

Debe Pendice
Debe Pendice 2008-10-04 09:43:00 -0500 Report

Love this, love my vegetables. You are inspiring me with all these recipes. It makes me get a good variety.