Asparagus Slaw

Most people cook asparagus, but did you know when it is tender and young, it is delicious and sweet served raw as well?  I like to use it raw in salads sometimes to preserve the nutrients, and add a little sweetness and crunch.  The recipe I am sharing with you today is a simple, easy to make slaw that is perfect for Spring when asparagus is abundant.  It also contains some healthy fats in the form of nuts and seeds to add a little protein as well, so I have eaten this for lunch before since it is good to make ahead. So if you don’t want to heat up the oven or stove but are craving some asparagus, give this a try!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-3 | Prep Time: 15 min. | Cook Time: 0 minutes | Ready in: 15 min.

Ingredients

• Dressing:
• 1/2 cup almond butter
• 1/4 cup plus 2 Tbsp lemon juice
• 2 Tbsp apple cider vinegar
• 2 Tbsp filtered water or as needed
• 1 Tbsp plus 1 tsp maple syrup
• sea salt to taste
• Veggies:
• 1/2 large head green cabbage, shredded
• 2 cups asparagus, cut into 1 inch pieces
• 3 green onions, sliced
• 1/4 cup raw shelled hemp seeds
• 2 Tbsp raw pumpkin seeds

Instructions

1. Whisk together dressing ingredients until smooth.
2. Add the veggies to a bowl, and toss with the dressing, hemp seeds, and pumpkin seeds.
3. Serve!