Slaw Style Asparagus Salad

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Colourful and flavourful asparagus coleslaw salad served on greaseproof paper, placed in a shallow wooden bowl, topped with a lemon juice and balsamic vinegar dressing, and garnished with fresh mint leaves.

4.86 from 14 votes

A delicious, crunchy cabbage and carrot coleslaw made with raw asparagus; it's a healthy 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.

Servings:

Author: Helen Best-Shaw

Prep Time10

Total Time10

Ingredients

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)

Instructions

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!

Notes

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.