Asparagus And Carrot Slaw Recipes

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ASIAN-STYLE ASPARAGUS COLE SLAW



Asian-Style Asparagus Cole Slaw image

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!

Provided by Stephanie Z.

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
  • Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
  • 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.
  • Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

Nutrition Facts : Calories 58.2, Fat 2.6, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 8.1, Fiber 3.3, Sugar 3.8, Protein 2.9

ASIAN-STYLE ASPARAGUS, CABBAGE SLAW



Asian-Style Asparagus, Cabbage Slaw image

Coleslaw....with a twist! Oil and vinegar based sauce makes this version lighter. Add the taste of asparagus to the mix and you will be pleasantly surprised by the combination. Taken from BH&G.

Provided by jonesies

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb asparagus
4 cups green cabbage, very finely shredded
1 cup red cabbage, very finely shredded
1 small carrot, very finely shredded
1/4 cup parsley, freshly snipped
1/4 small red onion, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons sweetened rice vinegar
1/4 teaspoon white pepper, freshly ground

Steps:

  • Snap off and discard fibrous stem ends of asparagus.
  • Rinse asparagus; drain.
  • Bring 1 inch of water to boiling in a medium saucepan.
  • Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
  • Drain; gently rinse with cool water.
  • Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
  • Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
  • Divide asparagus spears among six salad plates; top with cabbage mixture.

Nutrition Facts : Calories 57.3, Fat 2.5, SaturatedFat 0.4, Sodium 29.4, Carbohydrate 7.9, Fiber 3.2, Sugar 3.6, Protein 2.8

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