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Spring Asparagus Slaw

Makes: 8 to 10 servings Yield: 8 to 10 side-dish servings
Prep 25 mins Cook 4 mins
Spring Asparagus Slaw
Ingredients
  • 1  pound  asparagus
  • 4  cups  shredded green cabbage
  • 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
  • 1/2  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1  clove garlic, minced
  • 1/2  teaspoon  sugar (optional)
  • 1/2  teaspoon  pepper
  • 1  ounce  shredded Parmesan cheese
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 76,
  • Fat, total (g) 5,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • Monosaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 3,
  • vit. A (IU) 2332,
  • vit. C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • sodium (mg) 56,
  • Potassium (mg) 222,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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