Recipe 2 of 3:
Asparagus Salad With Sesame Chili & Lime Dressing
serves: 2-4
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 and mint tends to go dark post-slicing.Dressing Ingredients:
- 1 small clove of garlic, minced
- 1 inch fresh ginger, peeled and grated/minced finely
- zest and juice of 1 lime
- 2 tsp chili paste
- 1 tbsp agave nectar or honey
- 1 tbsp rice vinegar
- salt and pepper
- 1 tsp toasted sesame oil
- 2 tbsp grapeseed or other neutral oil
- 1 bunch asparagus, ends trimmed and stalks peeled into ribbons
- small handful of grated cabbage (red, green, napa, savoy etc)
- 3 sprigs of mint, leaves removed and finely sliced
- 2-3 green onions, finely sliced
- 1/3 cup peanuts, toasted and roughly chopped
Make the dressing: combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or tupperware dish with a tight fitting lid. Stir to dissolve the salt and combine everything. Add the sesame and grapeseed oils. Put a lid on top and shake mixture vigorously to combine. Set aside.
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. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like. Serve and enjoy.
The last recipe is one of our favorites! It’s light, full of nutrients, super tasty and only takes 8 minutes to make! If you’re looking for a new and quick recipe that make a perfect lunch, snack or supper side, then the recipe Cucumber mint noodles with ginger dressing on the Next Page is for you!
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