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Asparagus Salad with Sesame Chili and Lime Dressing

Serves: 2-4

Sesame Chili and Lime Dressing:

1 small clove of garlic, minced
1 inch fresh ginger, peeled and grated/minced finely
1 lime, zest and juice
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. 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.
  2. Stir to dissolve the salt and combine everything.
  3. Add the sesame and grapeseed oils.
  4. Put a lid on top and shake mixture vigorously to combine.
  5. Set aside.

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
  1. Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl.
  2. Pour the dressing over top and toss to combine with your hands or tongs.
  3. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like.
  4. Serve and enjoy.
Note: 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.

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