Allyson Kramer
Shaved Vegan Asparagus Coleslaw
When tossed with shredded red cabbage, the colors and textures of this slaw mingle brilliantly.
April 2, 2013
What you need:
10 medium-sized stalks asparagus
½ small head red cabbage, sliced thinly
2 tablespoons apple cider vinegar
3 tablespoons vegan mayonnaise, plus more to taste
¼ chopped fresh dill
2 scallions, sliced
¼ teaspoon dried coriander, plus extra (for garnish)
½ 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.
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