Want to put a delicious, nutritious twist into your coleslaw? Very simply substitute blanched beach asparagus for half of the cabbage. That's it. But that makes for a really short blog post, so here is the recipe that I put together. I took it to a potluck and got good responses!
Salty-Sweet Beach Asparagus Slaw
All measurements are highly flexible! Be brave, have fun!
Mix in a big bowl:
- 3 cups blanched beach asparagus, chopped (see bottom of page for more info on blanching)
- ½ head of cabbage chopped fine
- 3 grated carrots
- ½ cup chopped raisins
- ½ cup chopped cashews
Mix sauce in a small bowl:
- 1.5 cup mayonnaise
- ¼ cup sugar or to taste
- ¼ cup vinegar or to taste
Mix up sauce, taste, adjust, then stir into salad.
Optional: Garnish the salad with a ring of the blanched beach asparagus around the top of the salad.
Need the condensed version of prepping beach asparagus? Here you go....
Beach asparagus prep: Pick over to remove any grass and seaweed. Rinse the beach asparagus in cold water. Drain. For less salt let the beach asparagus soak in cold water for one to six hours.
Blanching beach asparagus: Get a large pot of water boiling rapidly. Put a few handfuls of beach asparagus in and time for 30 seconds for this salad. The short time helps keep it crunchy. Dip the beach asparagus out with a strainer and plunge it into ice water to stop the cooking process. Drain, and if you have a salad spinner then give it a good spin to get the water out.
Go here to learn more about collecting and processing beach asparagus: Beach Asparagus, Sea Beans, Sea Asparagus
May you enjoy new flavors in your day!