Asian-Style Asparagus, Cabbage Slaw - cooking recipe

Ingredients

1 lb asparagus
4 cups green cabbage, very finely shredded
1 cup red cabbage, very finely shredded
1 small carrot, very finely shredded
1/4 cup parsley, freshly snipped
1/4 small red onion, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons sweetened rice vinegar
1/4 teaspoon white pepper, freshly ground

Preparation

Snap off and discard fibrous stem ends of asparagus.
Rinse asparagus; drain.
Bring 1 inch of water to boiling in a medium saucepan.
Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
Drain; gently rinse with cool water.
Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
Divide asparagus spears among six salad plates; top with cabbage mixture.