What you need:
10 medium-sized stalks asparagus
1/2 small head red cabbage, sliced thinly
2 tablespoons apple cider vinegar
3 tablespoons vegan mayonnaise, plus more to taste
1/4 chopped fresh dill
2 scallions, sliced
1/4 teaspoon dried coriander, plus extra (for garnish)
1/2 teaspoon salt
What you do:
- Remove tough ends of asparagus, remove tops, and wash thoroughly. Using a vegetable peeler, shave asparagus lengthwise to create short ribbons and place into a large bowl.
- Toss cabbage together with asparagus. Stir in vinegar and mayonnaise to coat; if you enjoy your slaw a bit saucy, then add in another tablespoon mayo. Fold in dill, scallions, coriander, and salt. Let slaw chill in refrigerator for 2 hours. Stir just before plating, and serve with a dash of coriander sprinkled on top.
Photo: Allyson Kramer