Asparagus Mint Slaw

Name: Asparagus Mint Slaw
Cook time: PT0D0H10M
Total time: PT0D0H10M
Yield: serves 4
Ingredients: 2 tbsp. extra-virgin olive oil; 2 tbsp. red wine vinegar; 1 garlic clove, finely chopped; Kosher salt and freshly ground black pepper; ¼ cups coarsely chopped mint leaves; 5 pink radishes, cut into thin matchsticks or thinly sliced; 4 scallions, dark green parts removed, thinly sliced; 2 carrots, cut into thin matchsticks or shredded using a box grater; 2 oz. asparagus, fibrous bottoms snapped off, shaved into ribbons using a vegetable peeler

Ten minutes is all you need for the crunchy spring salad.

Serves
serves 4
Cook
10 minutes

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY CARLA GONZALEZ-HART

By Leah Koenig

Updated on June 8, 2022

The season’s first asparagus, paired with crunchy carrots and radishes, is tossed with mint and vinegar in this spring slaw from cookbook author Leah Koenig. Check out all of our favorite asparagus recipes here. For cooking tips, here is how we like to cook asparagus on the stove.

Ingredients

2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
¼ cups coarsely chopped mint leaves
5 pink radishes, cut into thin matchsticks or thinly sliced
4 scallions, dark green parts removed, thinly sliced
2 carrots, cut into thin matchsticks or shredded using a box grater
2 oz. asparagus, fibrous bottoms snapped off, shaved into ribbons using a vegetable peeler

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Instructions

Step 1

To a salad bowl, add the oil, vinegar, garlic, and salt and black pepper to taste and whisk until sheeny and thickened slightly. Add the mint, radishes, scallions, carrots, and asparagus and toss to coat.