Note: This piece first appeared in the July 2005 issue of Clark Wellness ForkBytes.
Prep time: 10 to 15 minutes
Cooking time: 3 minutes
Yield: 4 to 6 servings
3 cups sliced asparagus
1 cup shredded red cabbage
1 cup shredded green cabbage
2 cups snow or sugar snap peas
2 cups mung bean sprouts (optional)
1 tablespoon chopped mint
1/4 cup toasted chopped peanuts
1/2 cup apple juice or cider
1/4 cup rice vinegar
2 tablespoons mirin (rice wine; available in Asian section of large supermarkets or natural food stores)
2 tablespoons tamari or shoyu (natural soy sauce)
1 tablespoon no-taste oil, such as sunflower, safflower, or canola
1/4 bunch watercress
Chopped green onions and whole mint leaves to garnish
Steam asparagus until tender, about 3 minutes. Refresh in cold water and drain. In a serving bowl, toss asparagus with red and green cabbages, snow or sugar snap peas, mung bean sprouts (if using), mint, and peanuts. Set aside.
Whisk together apple juice or cider, rice vinegar, mirin, tamari or shoyu, and oil in a small bowl. Pour over salad. Serve salad over watercress and garnish with green onions and whole mint leaves.
