let me introduce you to my new favorite salad! this shaved asparagus salad has me feeling ready for spring and warmth. the perfect side dish that is flavorful but light and delicious.
While I am a veggie lover one of my least favorite vegetables is asparagus. However, this salad has fully changed my mind on it. A shaved asparagus salad is something that usually doesn’t seem that enticing to me but now I have been craving this everyday! It is filled with shaved asparagus (duh), green cabbage, radicchio, snap peas, and topped off with a lemony tahini dressing. Truly the epitome of spring time.
The Ingredients
- Asparagus: shaved asparagus is so thin and delicate, it almost melts in your mouth after being dressed. It is very easy to do all you need is a vegetable peeler.
- Green Cabbage: this adds body to the salad and pairs perfectly with the asparagus.
- Raddichio: adds body and color to the salad.
- Sugar Snap Peas: adds a fun crunch and sweetness to the salad.
- Tahini: this tahini based dressing adds nuttiness and creaminess.
- Lemon Juice: adds a lot of zing and helps to soften all the veggies.
- Agave or Maple Syrup: adds a touch of sweetness.
- Salt: enhances all the flavors.
- Olive Oil: helps to emulsify the salad dressing.
How to “Shave” Asparagus
To make a shaved asparagus salad all you need is a vegetable peeler! Just cut the bottoms off and then use the vegetable peeler to make thin strips. You will eventually hit a point where you can’t peel it anymore. You can either save that for a stir fry or roasting or you can also eat them. I also like to cut off the heads and throw them in the salad.
The Dressing
I love an easy salad dressing and this one is as easy it comes! You can either make this dressing in a jar or a small blender. It helps to shake it and blend it up. You can add as much or as little water as you like depending on how thick or thin you like the dressing. I prefer to make it thinner so it covers more areas better.
More Salad Recipes
How To Enjoy This Shaved Asparagus Salad
This recipe is great and makes a perfect side salad. However, if you want to amp it up to a full meal salad I would add in some plant protein like tofu, tempeh, seitan, lentils, chickpeas, lupini beans, etc. You can also add in some croutons or enjoy it with bread. I also enjoyed adding in some roasted pumpkin seeds. If you want to have it as a side it goes great with veggie burgers, tofu parm, or really anything.
Shaved Asparagus Salad FAQ
- Is this recipe nut free? Yes.
- Is this recipe soy free? Yes.
- Is this recipe gluten free? Yes.
- Can I leave the oil out? Yes, you can always add in more tahini if you want it creamier.
- How long will this salad last? Up to 3 days in the fridge, past that it gets too mushy.
- Can I prep this salad in advance? Yes. Just keep the dressing and salad separate and dress right before serving.
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Shaved Asparagus Salad
Equipment
- Small Blender or Jar
Ingredients
Salad
- 8-10 stalks of asparagus
- about ¼ small head radicchio(2 ounces/60g), thinly sliced
- about ⅓ head green cabbage (about 9 ounces/254g), thinly sliced
- 3 ounces (85g) sugar snap peas
Dressing
- ¼ cup (60ml) lemon juice
- 1 tablespoon (15ml) water
- 1 tablespoon (15g) tahini
- 2 teaspoons (10g) agave or maple syrup
- ¼ teaspoon salt
Instructions
- Cut the bottoms of the asparagus off. Use a vegetable peeler to make as many pieces of shaved asparagus as you can. Once you get to the middle you can either cut it up and throw it in the salad or you can place in a container and save for later. I also like to cut the heads off and throw them in the salad.
- Prepare the dressing by adding all the ingredients into a small blender or a jar. Either blend or shake in the jar until well incorporated.
- Into a bowl add all the salad ingredients, pour over the dressing, and toss to coat.
- To enjoy top with black pepper and microgreens if desired.
Notes
- You can play around with the measurements on the salad ingredients feel free to add as much or as little as you like.
- I used fresh lemon for the lemon juice about 1 ½ to 2 lemons is enough.
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I think radishes would be good in this as well
if you enjoy them then of course!