Asian Asparagus Slaw

• For the Slaw
• 1 pound asparagus, trimmed
• 1 carrot, julienned
• 1 cup red cabbage, thinly sliced
• 1/2 red bell pepper, julienned
• 1/4 cup roughly chopped, fresh mint
• 1/4 cup roughly chopped, fresh cilantro
• 3 tablespoons toasted sesame seeds
• 1/4 cup roasted cashews, roughly chopped
• For the dressing
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Sriracha
• 1 tablespoon sesame oil
• 1 tablespoon extra-virgin olive oil (or vegetable oil)
• Salt and freshly ground black pepper to taste

1. With a vegetable peeler or mandoline, thinly slice the asparagus into long strips lengthwise and put in a large bowl. Add the carrot, red cabbage, red bell pepper, mint, and cilantro.
2. Whisk rice vinegar, soy sauce or tamari, ginger, sriracha, sesame oil, olive oil, and salt until well combined. Pour the dressing over the vegetables and toss gently to combine. Sprinkle the sesame seeds and cashews over the top before serving.

carrot, red cabbage, red bell pepper, roughly chopped, roughly chopped, sesame seeds, cashews, dressing, rice vinegar, soy sauce, ginger, sriracha, sesame oil, extravirgin olive oil, salt

Taken from food52.com/recipes/54931-asian-asparagus-slaw (may not work)