• Urban Graze - Liz Talley

Asparagus Slaw


We love this slaw in spring and early summer as a side with grilled fish, a chicken breast, or burger.

I like to leave the asparagus stalks long, and to serve it in a tall bowl, or individual glasses, which makes it look extra pretty, and to seem extra refreshing, tasty, and special. Each person can then cut them into bite-sized pieces on their own plate. Of course, it's still yummy if you simply pre-cut the asparagus into 1" - 2" pieces, then stir them into the slaw.

Salad:

1/2 lb. asparagus

3 c. shredded cabbage

1 c. shredded other sturdy, leafy greens- kale, chard, beet, or red cabbage

1/2 c. shredded carrot

3-4 Tbsp. snipped fresh mint

1-2 Tbsp. slivered green or red onion

Vinaigrette:

1 Tbsp. olive oil

2 tsp. balsamic vinegar

1/2 lemon- juice and zest (or 2 tsp. lemon juice)

1/2 small clove garlic, minced or pressed

1/2 tsp. honey

Steam asparagus, if desired, just until crisp/tender (2-3 minutes). Cool.

Combine all the other salad ingredients in a bowl.

Whisk together the vinaigrette and toss into salad. This quantity will lightly dress the salad; if you wish, you can double the vinaigrette ingredients.

Plate (or "bowl") the asparagus, and add the slaw on top of, or around it. Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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#salad

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