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RECIPE

Ribbon asparagus salad with lime and chili dressing

The English asparagus season is short, so take advantage when you can buy it.

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  • place PRE 20 minutes
  • place SERVES 4
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Ideally use on the day of purchase especially if you are using them raw as in this recipe. The spears are a good source of anti-oxidants, a rich source of folic acid and high in minerals particularly copper and iron. 
 
 
 
  • Make the dressing by combining all the ingredients except the oils in a container with a tight-fitting lid. Stir to dissolve the salt and combine everything. 
  • Add the sesame and rapeseed oils and put the lid on, then shake vigorously to combine.
  • Combine the asparagus ribbons, cabbage, sliced mint, spring onions and drained black beans in a large bowl.
  • Pour the dressing over and mix with your hands or tongs to coat the vegetables. 
  • Place the salad on a serving plate and garnish with the chopped pecans and some more chopped mint, if you like. 
Ingredients

Dressing

1 small clove of garlic, very finely chopped

2 cm fresh ginger, peeled and finely chopped/ grated

Zest and juice of 1 lime

1 - 2 tsp chili paste

1 tbsp agave nectar or honey

1 tbsp rice vinegar

Salt and pepper

1 tsp toasted sesame oil

1 tbsp rapeseed oil

For the salad

500g asparagus, ends trimmed and stalks peeled into ribbons

100g coarsely grated cabbage (red, green, savoy etc)

3 sprigs of mint, leaves removed and finely sliced

2 - 3 spring onions, finely sliced

100g cooked black beans – tinned are fine!

Garnish

100g pecan nuts, toasted and roughly chopped

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