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Spring Asparagus Slaw
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 4 minutes
Difficulty: Intermediate

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
1 Fat , 1 1/2 Vegetables
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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1 lb  fresh asparagus
1 lb  fresh shredded cabbage
8 oz  Cabbage, red, fresh, leaf
0 1/2 cup  shredded carrots
1 oz  fresh mint
0 1/4 cup  chopped parsley
0 1/4 each  red onion
2 tbsp  olive oil
2 tbsp  balsamic vinegar
0 1/2 tsp  fresh lemon peel
1 tbsp  fresh lemon juice
1 each  medium garlic cloves
0 1/2 tsp  black pepper
0 1/4 cup  low sodium parmesan cheese
  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.
  2. 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.
  3. Drain and gently rinse with cool water.
  4. Meanwhile, in large bowl, toss cabbage, radicchio, carrot, mint, parsley, and onion.
  5. Divide asparagus spears between salad plates and top with cabbage mixture.
  6. In small bowl, whisk oil, vinegar, lemon peel, lemon juice, garlic, and pepper.
  7. Pour over cabbage mixture. Toss to coat. Sprinkle slaw with Parmesan cheese.

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