A beautiful assortment of vegetables! To make this recipe banting green omit the carrot and optional soy sauce, and replace the cashews with pecans.
Ingredients
1 whole lime(s)
Lime peel (zest)
(for dressing)
1 whole lime(s)
Lime juice (fresh)
(for dressing)
1 tbsp
Soy sauce
(optional, for dressing)
1 tsp minced
Ginger root
(for dressing)
1 tbsp
Sesame oil
(for dressing)
1 tbsp
Olive Oil, Extra Virgin
(for dressing)
1/2 tsp, minced
Red chili pepper (also chile or chilli)
(for dressing)
1 pinch
Sea Salt
(for dressing)
1 dash
Black pepper
(for dressing)
500 gm
Asparagus
(ends trimmed, cut into long strips)
1 medium
Carrots
(julienned)
1 medium pepper(s)
Red bell pepper
(julienned)
1 cup shredded
Red cabbage
1/4 cup
Mint, fresh
(chopped)
1/4 cup
Cilantro (coriander)
(chopped)
1/2 cup
Cashew nuts, raw
(toasted, for topping)
3 tbsp
Sesame seeds
(for topping)
Instructions
In a small bowl, combine lime zest and juice, soy sauce (if using) and ginger root. While mixing, slowly pour in olive and sesame oils until combined. Sprinkle in chilli, pepper, and salt.
In a large bowl, combine asparagus, carrots, peppers, cabbage, mint, and cilantro. Toss with dressing until well combined. Top with cashews and sesame seeds.
![Asian Asparagus Slaw [BR]](/media/recipe/2017/05/asparagus-slaw-2.jpeg)
