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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spring Asparagus Slaw

Source: dLife

Asparagus takes the spotlight in this salad that's tossed with flavor and color.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	69.5

Total Carbs	7.2 g

Dietary Fiber	2.7 g

Sugars	3.8 g

Total Fat	3.5 g

Saturated Fat	0.8 g

Unsaturated Fat	0.3 g

Potassium	257.0 mg

Protein	2.9 g

Sodium	21.0 mg

Dietary Exchanges 3.5 Fat, 1.3 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb fresh asparagus 1.0
1 lb fresh shredded cabbage 8.0
8 oz Cabbage, red, fresh, leaf 0.5
0 1/2 cup shredded carrots 1.0
1 oz fresh mint 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 each red onion 2.0
2 tbsp olive oil 2.0
2 tbsp balsamic vinegar 0.5
0 1/2 tsp fresh lemon peel 1.0
1 tbsp fresh lemon juice 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp black pepper 0.25
0 1/4 cup low sodium parmesan cheese

Directions

Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.
In medium saucepan, bring 1" of water to boil. Place asparagus in steamer basket. Cover and steam asparagus over the boiling water for 4 to 6 minutes or until crisp tender.
Drain and gently rinse with cool water.
Meanwhile, in large bowl, toss cabbage, radicchio, carrot, mint, parsley, and onion.
Divide asparagus spears between salad plates and top with cabbage mixture.
In small bowl, whisk oil, vinegar, lemon peel, lemon juice, garlic, and pepper.
Pour over cabbage mixture. Toss to coat. Sprinkle slaw with Parmesan cheese.