Jun 6, 2015

Asparagus Coleslaw With Strawberriries and Craisins

Instead of the traditional coleslaw made with mayo, try this lighter salad full of summer fresh asparagus, strawberries and Newman's Own Raspberry Walnut Lite Vinaigrette dressing. 

4 Servings

  • 2 cups purchased shredded coleslaw from bag
  • 8-10 spears asparagus, ends trimmed and cut into 1/2-1 inch chunks
  • 1 tsp olive oil
  • 3-4 medium strawberries sliced
  • 2 Tbsp chopped walnuts
  • 2-3 Tbsp dried craisins
  • 2 Tbsp Newman's Own Raspberry Walnut dressing
  • salt and pepper

Heat 1 tsp of olive oil or coconut oil in a medium skillet.  Add the asparagus chunks, season with salt and pepper and saute for approximately 2-3 minutes. Now, add the chopped walnuts and stir often for 2 minutes longer until the asparagus is a bright green and walnuts are lightly toasted. 

Remove skillet from heat and let cool slightly.  Meanwhile, put coleslaw in a bowl along with the strawberries and craisins.  Now, stir in the asparagus, walnuts and dressing.  Season with salt pepper to desired preference.

Enjoy this coleslaw as a side to a meal or as a main meal salad along with some whole wheat crackers.

Your mouth will sing from the crunch of the cabbage, walnuts and asparagus. Then add in the chewy and tangy of the craisins, along with the sweetness of the strawberries.  Hello yummy!

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  1. Wow, This looks awesome!! Great to bring to picnics to.

  2. I would make this in a heartbeat - with one change, leaving out the craisins since I am on Weight Watchers. Most of the ingredients are healthy - and point free.Pinned! Alana ramblinwitham.blogspot.com

  3. Thanks for the feedback Jennifer and Alana! Agree, you can adjust to add or leave out any ingredient that meets your needs. Enjoy!

  4. What a creative recipe! I will try it for a cookout this summer :)

  5. Great Valerie! Thank you and hope you enjoy.


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