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Asian-Style Asparagus, Cabbage Slaw

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“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.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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