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Shaved Asparagus Salad

Shaved Asparagus Salad

Craving something refreshing? This Shaved Asparagus Salad with a zesty chili lime dressing is the perfect balance of crisp and creamy. Enjoy it as a light lunch or a vibrant side dish that will impress your guests. Make it tonight for a boost of freshness!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 clove garlic minced
  • 1 inch piece fresh ginger peeled and grated/minced finely
  • 1 lime zest and juice
  • 2 teaspoons chili paste
  • 1 tablespoon agave nectar
  • 1 tablespoon unseasoned rice vinegar
  • sea salt and ground black pepper to taste
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons olive oil
  • 1 bunch asparagus ends trimmed and stalks peeled into ribbons
  • 1 small handful grated cabbage (red, green, napa, savoy etc.)
  • 3 sprigs mint leaves removed and finely sliced
  • 2-3 green onions finely sliced
  • ⅓ cup peanuts toasted and roughly chopped

Equipment

  • Grater
  • Peeler
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Make the dressing: combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, sea salt and ground black pepper in a jar or tupperware dish with a tight fitting lid. Stir to dissolve the salt and combine everything. Add the sesame oil and olive oil. Put a lid on top and shake mixture vigorously to combine. Set aside.
  2. Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl. Pour the dressing over top and toss to combine with your hands or tongs.
  3. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like. Serve and enjoy.

Notes

  • If you’re making this ahead: save the mint slicing and dressing-tossing for the end, right before serving.
  • The acid in the dressing: can render the thin asparagus less crisp.
  • Mint tends to go dark: post-slicing, so add it fresh.