A delicious, crunchy cabbage and carrot coleslaw made with raw asparagus; it’s a healthy asparagus salad with no mayo, made with a light, citrus based dressing.
This is a colourful and crunchy dish; contrasting red and green cabbage, orange carrots and delicate strips of asparagus stalks. Perfect for pot lucks, BBQ, grilling and picnics. A great vegetarian and vegan dish that is also Gluten Free and Keto friendly due to the low carbs in the asparagus.
I love those few weeks of the year when fresh asparagus is in the shops; as an asparagus lover, when it’s in season I really indulge. It’s such a flavourful vegetable most of the time I simply steam or griddle it and serve with melted butter. But here’s another delicious way to enjoy fresh asparagus in my tasty vegan coleslaw asparagus salad.
A crunchy coleslaw is versatile and enjoyable at at any time of year. Quick to make, a ‘slaw is a great side dish that agrees with my extra veg mantra for healthy eating:
Eat a generous portion of (raw) vegetables with every meal whenever you can
That’s not the only reason you’ll love this vegan asparagus salad. Here are a few more:
- It makes expensive asparagus go much further
- It’s an adaptable recipe: change the ratios of cabbage, carrot and asparagus, swap ingredients in and out according to your preferences.
- It takes a little longer to eat, so keeps you feeling fuller for longer
- It’s both vegan as it is dressed with a light vinaigrette and gluten free
- It’s colourful and has a great, crunchy texture
How do I make Coleslaw Asparagus Salad?
First, assemble the ingredients. The two types of cabbage: red and pointed hispi (also known as sweetheart cabbage), means that the finished dish bursts with colour.
Second, prepare all the vegetables. Finely slice the cabbage, chop the parsley and spring onions (discarding the roots).
Cut off the asparagus heads and use a vegetable peeler to shave the stalks into thin slices.
Third, make the dressing in your serving bowl, and whisk it together. Add all the salad ingredients, and toss the salad.
I find that the best way to make sure everything is evenly coated is to use my hands, and give everything a really good turn. This is also where using a really good sized bowl helps. Transfer to a serving dish if necessary and serve!
Fourth, transfer the salad to a serving dish, and garnish with mint leaves, and white and black sesame seeds.
Can I prepare asparagus salad ahead of time?
Yes! The robustness of raw cabbage and carrot means that this salad won’t go limp and slimy if it’s left dressed for a while. So feel free to make it a couple of hours before serving.
When can I serve Asparagus Salad?
It’s great as an everyday dish, allowing me to satisfy my extra veg mantra. But it also travels well without, as mentioned, going slimy, so it’s great for BBQs, picnics, packed lunches and pot luck meals. Or served alongside my Beef Ragu or my Chicken Thighs Traybake.
Slaw Style Asparagus Salad
A great vegetarian and vegan dish that is also Gluten Free and Keto friendly due to the low carbs in the asparagus.
For the salad
- 6 stalks asparagus
- 1/4 red cabbage
- 1/2 Hispi or sweetheart cabbage
- 2 carrots ((medium))
- 2 spring onions
- bunch parsley
For the dressing
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1/2 tsp balsamic vinegar
- 1/2 tsp maple syrup
- salt and pepper ((to taste))
- Finely slice both types of cabbage. Grate the carrots. Chop the spring onions and parsley. Cut of the heads of the asparagus, and use a vegetable peeler to finely slice the stalks.
- Mix the dressing ingredients in a large bowl
- Add salad to dressing, and use your hands to toss.
- Serve and enjoy!
- Substitute the maple syrup for sugar free maple syrup or a low calories sweetner
- Minimize your portion to keep it keto friendly to 12 stalks
- This recipe is 4 Weight Watchers Smart Points per portion
- To make it paleo avoid the dressing and just steam the asparagus