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!
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Whisk together dressing ingredients until smooth.
- Add the veggies to a bowl, and toss with the dressing, hemp seeds, and pumpkin seeds.
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- Heart Healthy
- Side Dish