CABBAGE, CARROT AND CASHEW SLAW WITH MAPLE-SOY VINAIGRETTE

Peeling asparagus, then using the peeler to make ribbons of raw asparagus, was new to me, and I was surprised by how easy it was to do, and how mild and tasty the ribbons were. I would perhaps use more asparagus next time; the carrot ribbons were bigger and more prominent. Since one member of the meeting had a nut allergy, the cashews aren’t shown in the photo, but they added a welcome nuttiness to the slaw when I made it a second time. Makes: 6 servings

Preparation time: About 30

minutes

For the dressing

1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) pure maple syrup 2 tsp (10 mL) tamari soy sauce 2 tsp (10 mL) lemon juice 1 garlic clove, minced 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) sesame oil

For the salad

8 large asparagus spears 3 large carrots, peeled 6 radishes 6 cups (1.5 L) chopped napa cabbage (about 1 small head) 1 cup (250 mL) unsalted toasted cashews, coarsely chopped Pinch of fine sea salt

1. Make the dressing: In a small jar, combine rice vinegar, maple syrup, tamari, lemon juice and garlic. Cover and shake well. Add olive oil and sesame oil. Cover and shake again until creamy. (Dressing can be made up to 3 days ahead and refrigerated. Bring to room temperature before using.)

2. Make the salad: Rinse asparagus; pat dry. Snap off and discard woody bottoms, then peel asparagus. Using a vegetable peeler, shave asparagus and carrots into ribbons. Thinly slice radishes.

3. In a large bowl, combine asparagus and carrot ribbons, radishes, cabbage and maple-soy dressing. Toss well to coat. Sprinkle with chopped cashews, and finish salad with a pinch of sea salt. Serve at once.