Asian-Style Asparagus Cole Slaw

Submitted by Stephanie Z.

"I got the original recipe from BHG.com...modified it a little. Try this in early spring when asparagus in season! This slaw is a wonderful, unique, and tasty way to serve this delicous veggie!"

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb asparagus
• 4 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 small carrot, finely shredded
• 1 celery rib, finely shredded
• 1⁄4 cup snipped fresh parsley
• 1⁄4 small red onion, thinly sliced
• 1⁄4 cup chopped cashews (optional)
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1⁄4 teaspoon pepper

directions

1. Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
2. Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
3. Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
4. Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.