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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.



    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


    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



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