Author Notes
This shaved asparagus salad is full of crunchy veggies and topped with a spicy sesame ginger dressing! —Tina Jeffers
Test Kitchen Notes
This is a flavorful, versatile slaw. I tossed it with soba noodles and thinly sliced flank steak to make a one bowl dinner, but it would also be a great in a chicken katsu sandwich or a teriyaki tofu wrap. I tried using both a vegetable peeler and a mandoline to get pretty ribbons of asparagus and failed miserably. I ended up using the mandoline to slice crosswise instead of lengthwise – the resulting coin-sized asparagus rounds worked just fine in the recipe. The dressing could be punched up with a little more acid and heat, but that’s an easy adjustment to make. —Jennifer Davis
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Ingredients
- For the Slaw
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1 pound
asparagus, trimmed
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1
carrot, julienned
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1 cup
red cabbage, thinly sliced
-
1/2
red bell pepper, julienned
-
1/4 cup
roughly chopped, fresh mint
-
1/4 cup
roughly chopped, fresh cilantro
-
3 tablespoons
toasted sesame seeds
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1/4 cup
roasted cashews, roughly chopped
- For the dressing
-
2 tablespoons
rice vinegar
-
1 tablespoon
soy sauce or tamari
-
1 teaspoon
grated fresh ginger
-
1/2 teaspoon
Sriracha
-
1 tablespoon
sesame oil
-
1 tablespoon
extra-virgin olive oil (or vegetable oil)
-
Salt and freshly ground black pepper to taste
Directions
-
With a vegetable peeler or mandoline, thinly slice the asparagus into long strips lengthwise and put in a large bowl. Add the carrot, red cabbage, red bell pepper, mint, and cilantro.
-
Whisk rice vinegar, soy sauce or tamari, ginger, sriracha, sesame oil, olive oil, and salt until well combined. Pour the dressing over the vegetables and toss gently to combine. Sprinkle the sesame seeds and cashews over the top before serving.
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