jc recipe

Denise says:

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.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4 people

Ingredients:

  • 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 teaspoons chili paste
  • 1 tablespoon agave nectar or honey
  • 1 tablespoon rice vinegar
  • salt and pepper
  • 1 teaspoons toasted sesame oil
  • 1 tablespoon rapeseed oil
  • 500g asparagus, ends trimmed and stalks peeled into ribbons
  • 100g coarsely grated cabbage (red, green, savoy etc)
  • 100g cherry tomatoes - cut in half
  • 3 sprigs of mint, leaves removed and finely sliced
  • 2-3 spring onions, finely sliced
  • 100g cooked black beans – tinned are fine! 100g pecan nuts, toasted and roughly chopped

Method

  1. 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.
  2. Add the sesame and rapeseed oils and put the lid on, then shake vigorously to combine.
  3. Combine the asparagus ribbons, cabbage, sliced mint, spring onions and drained black beans in a large bowl.
  4. Pour the dressing over and mix with your hands or tongs to coat the vegetables.
  5. Place the salad on a serving plate and garnish with the tomatoes, chopped pecans and some more chopped mint, if you like.
Tagged in: Asparagus, black beans, Cabbage, Lime, Mexican, Mint, Spring Onions, Tomatoes, Vegan, Vegetarian