banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Tangled Spring Vegetable Slaw with Maple-Mustard Vinaigrette

    Share

    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.

    Advertisement

    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

    Advertisement

    Tangled Spring Vegetable Slaw with Maple-Mustard Vinaigrette

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Spanish-Style Cobb Salad
    Food

    Spanish-Style Cobb Salad

    The Cobb salad is a much-adored American classic created in 1937 at the Brown Derby restaurant in Los Angeles, owned by Robert Cobb. Using ingredients from the Spanish culinary canon gives this classic a Spanish twist while staying true to the spirit of the original. Manchego cheese and serrano ham stand in for blue cheese and bacon, eggs get a dusting of smoked paprika, and avocados are replaced with olives, while chicken is given the Spanish treatment with rubbed garlic and rosemary prior to roasting. Our salad is finished with a light and sunny orange-based vinaigrette.

    Foolproof eggs

    For perfect hard-boiled eggs every time, use this method. Place eggs in saucepan and cover with cold water and a lid. Turn heat up to high. The minute water begins to boil, remove saucepan from heat, keep lid closed, and set timer for 15 minutes. At the end of the elapsed time, plunge eggs into ice bath to chill. Peel. Perfect.