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Cabbage, Sprout and Asparagus Salad

veggies-cutting-board

  • Prep time: 10 minutes
  • Cooking time: 3 minutes
  • Yields: 4 servings
  • 1 pound asparagus cut into 2 inch pieces
  • 1 cup red cabbage, shredded
  • 1 cup green cabbage, shredded
  • 1 cup sprouts
  • 1/4 bunch watercress
  • 2 cup snow pea-shoots
  • 1 tablespoon chopped mint
  • 1/4 cup toasted chopped peanuts

Dressing:

  • 1/2 cup apple cider
  • 2 tablespoons mirin
  • 2 tablespoon tamari or shoyu
  • 1/4 cup rice vinegar
  • 1 tablespoon canola oil

  1. Steam asparagus until tender.
  2. Refresh in cold water.
  3. In a small bowl or container with a lid, prepare dressing.
  4. In a large bowl combine asparagus, cabbage, sprouts and dressing.
  5. Serve over watercress and garnish with pea-shoots, mint leaves and toasted peanuts.

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