Asian-Style Asparagus Cole Slaw

1. 1

   Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).

2. 2

   Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).

3. 3

   Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.

4. 4

   Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.