Cabbage, Sprout and Asparagus Salad
Prep time: 10 minutes | Cooking time: 3 minutes | Yields: 4 people
1 pound asparagus cut into 2 inch pieces
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1 cup sprouts
1/4 bunch watercress
2 cup snow pea-shoots
1 tablespoon chopped mint
1/4 cup toasted chopped peanuts
1/2 cup apple cider
2 tablespoons mirin
2 tablespoon tamari or shoyu
1/4 cup rice vinegar
1 tablespoon canola oil
- Steam asparagus until tender. Refresh in cold water.
- In a small bowl or container with a lid, prepare dressing.
- In a large bowl combine asparagus, cabbage, sprouts and dressing.
- Serve over watercress and garnish with pea-shoots, mint leaves and toasted peanuts.
Recipe made available by the Institute for Integrative Nutrition.