Spring Asparagus and Snap Pea Slaw

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Laura Lynch

This crunchy, vibrant Spring Asparagus and Snap Pea Slaw is a great way to showcase spring vegetables like asparagus and sugar snap peas with a bright vinaigrette dressing.

spring asparagus and snap pea slaw

I have to tell you, in the spring we put this slaw on everything. It’s delicious to eat all on its own, but it also adds crunch to salads, sandwiches, burgers, you name it. It’s a bright, lovely addition to your food in spring.

My favorite thing to put this spring asparagus and snap pea slaw on is a lamb burger. Check it out!

Ingredients You Need

Ingredients for spring slaw
  • Asparagus – Cut into thin diagonal slices. Green beans or thinly sliced broccoli stems can be used as alternatives.
  • Red onion – Shallots or scallions can be used for a milder flavor.
  • Sugar snap peas – Cut into thin diagonal slices. Snow peas or thinly sliced bell peppers can be used as substitutes.
  • Herbs – mint, parsley
  • Olive oil
  • Lemon juice – Lime juice or apple cider vinegar can be used as alternatives.
  • Salt and freshly ground black pepper

Tips for Making Spring Asparagus and Snap Pea Slaw

  • Keep the pieces of vegetable uniform sizes, sliced thinly, so it’s easy to eat and stays on the sandwich or burger you’re putting it on.
  • We’ve used mint and parsley in this salad, but you can add any fresh herbs you like to add flavor. Try dill, lemon thyme, or tarragon.
  • If you find raw red onion too potent, I recommend soaking it in water or water/sugar/vinegar for 20 minutes to tame it.
spring slaw

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spring slaw

Spring Asparagus and Snap Pea Slaw

A crisp spring slaw with crunchy veggies and herbs that you can serve on its own or on a burger.
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Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 90kcal
Author: Laura Lynch

Equipment

  • Cutting board
  • Mixing bowl

Ingredients

  • 1 cup asparagus in thin diagonal slices
  • 1 cup sugar snap peas in thin diagonal slices
  • 1/2 cup (80 g) red onion thinly sliced
  • 2 tablespoons (10 g) fresh mint chopped
  • 2 tablespoons (8 g) fresh parsley chopped
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • Salt and freshly ground black pepper

Instructions

  • In a large bowl, combine the sliced asparagus, red onion, and sugar snap peas. Add the chopped mint and parsley.
  • In a small resealable container, mix the olive oil, lemon juice, salt and pepper to taste. Shake vigorously to combine. Pour over the salad and toss to coat.

Notes

    • Keep the pieces of vegetable uniform sizes, sliced thinly, so it’s easy to eat and stays on the sandwich or burger you’re putting it on.
    • We’ve used mint and parsley in this salad, but you can add any fresh herbs you like to add flavor. Try dill, lemon thyme, or tarragon.
    • If you find raw red onion too potent, I recommend soaking it in water or water/sugar/vinegar for 20 minutes to tame it.

Nutrition

Calories: 90kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 2mg

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