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
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.
In a large bowl combine green cabbage, red cabbage, carrot, parsley, and onion. Add vinegar, sesame oil, and pepper. Toss gently to coat.
Divide asparagus spears among six salad plates; top with cabbage mixture.
- Calories 54
- Fat 3 g
- Chlorestoral 0 mg
- Sodium 70 mg
- Carbohydrates 6 g
- Protein 2 g
- 1 vegetable/ 1/2 Fat