Source: dLife

Asparagus spears topped with shredded cabbage and red onion, tossed in a sesame oil dressing.

Servings

1 lb fresh asparagus
0.67 lb fresh shredded cabbage , 4 cups
1 cup red cabbage, shredded
0.33 cup shredded carrots
0.25 cup chopped parsley
0.25 red onion , thinly sliced
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
0.25 tsp white pepper
1 cup tap water

1 Trim asparagus.
2 In medium saucepan, over high, bring 1 inch water to boil.
3 Place asparagus in steamer basket, place basket into pan. Cover and steam 5 minutes.
4 Gently rinse with cool water, drain well. Set aside.
5 In large bowl, combine green cabbage, red cabbage, carrots, parsley, and onion. Add vinegar, sesame oil, and pepper. Toss gently to coat.
6 Divide asparagus spears between six salad plates. Top with cabbage mixture. Serve.