Spring Asparagus Slaw

A fresh vegetable slaw tops asparagus in this simple low calorie side dish.

Spring Asparagus Slaw + enlarge image
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Makes:
8 servings
Yields:
8 to 10 side-dish servings
Prep:
25 mins
Cook:
4 mins
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Spring Asparagus Slaw

Ingredients
1
pound asparagus
1
cup torn radicchio or red cabbage
1/2
cup finely shredded carrot
1/4
cup snipped fresh mint
1/4
cup snipped fresh parsley
1/4
of a small red onion, thinly sliced
2
tablespoons olive oil
2
tablespoons balsamic vinegar
1
tablespoon lemon juice
1
clove garlic, minced
1/2
teaspoon sugar (optional)
1/2
teaspoon pepper

Directions

  1. Wash asparagus. Snap off and discard woody bases. In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket. Cover; steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain. Gently rinse with cool water.
  2. In a large bowl combine cabbage, radicchio, carrot, mint, parsley, and onion. Divide asparagus spears among 8 salad plates; top with cabbage mixture.
  3. In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, sugar (if using), and pepper; cover and shake to combine. Pour over cabbage mixture. Top with cheese. Makes 8 to 10 side-dish servings.

Nutrition Facts

(Spring Asparagus Slaw)
    Per serving:
  • 76 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 3 g monounsatured fat),
  • 3 mg chol.,
  • 56 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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