Asian Asparagus Slaw

• Vegan
• Gluten free

• Produce

  • 1 lb Asparagus
  • 1 Carrot
  • 1/4 cup Cilantro, fresh
  • 1 tsp Ginger, fresh
  • 1/4 cup Mint, fresh
  • 1/2 Red bell pepper
  • 1 cup Red cabbage

• Condiments

  • 1 tbsp Soy sauce or tamari
  • 1/2 tsp Sriracha

• Baking & Spices

  • 1 Salt and freshly ground black pepper
  • 3 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 1/4 cup Cashews, roasted

Found on food52.com

Description

Ingredients

• 1 pound asparagus, trimmed
• 1 carrot, julienned
• 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
• 1/4 cup roasted cashews, roughly chopped
• 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.