Tangled Spring Vegetable Slaw with Maple-Mustard Vinaigrette
This is a tangle you’ll be glad you’re in. A spiral slicer is handy, but not required, as a vegetable peeler can easily make the long strands you’re after. The slaw and dressing can be prepared and kept separately, covered in the refrigerator, up to two days in advance.
Vinaigrette
1/4 cup (60 mL) extra-virgin olive oil
3 Tbsp (45 mL) lemon juice
1 Tbsp (15 mL) whole grain mustard
2 tsp (10 mL) maple syrup
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) ground pepper
Slaw
1/2 bunch asparagus, peeled into long strips with vegetable peeler or sliced thinly on diagonal
2 carrots, peeled into long strips with vegetable peeler or spiral slicer
1 cup (250 mL) halved snow peas
1/2 cup (125 mL) fresh or frozen (defrosted) spring peas
2 Tbsp (30 mL) finely chopped fresh chives, divided
In small bowl, whisk together all vinaigrette ingredients. Set aside.
Gently toss together slaw ingredients, less 1 Tbsp (15 mL) chives. Add prepared vinaigrette, tossing again until well coated. Cover and allow to marinate in refrigerator for at least 30 minutes or up to 4 hours.
Serve on plates or in shallow bowls, piling ingredients in the centre (much like plating spaghetti). Garnish with reserved chives.
Serves 4.
Each serving contains: 189 calories; 4 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 14 g total carbohydrates (7 g sugars, 4 g fibre); 240 mg sodium
source: "Spring Slaws", alive #390, April 2015
Tangled Spring Vegetable Slaw with Maple-Mustard Vinaigrette
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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