Asparagus Carrot Slaw - 4g Carbs, 1g Fiber, 2g Sugar
From: Chef Steve Mannino of Rustico in Alexandria VIA
The Washington Post, July 7, 2010
Rustico chef Steve Mannino uses this as a bed for fried oysters wrapped
with sushi-grade tuna and drizzled with a lemon aioli. The slaw's lemony
tang makes it a good side dish for just about any kind of seafood, and
it would pair nicely with chicken or pork.
Course: Side Dish
Features: Healthy
Servings: 4
1 large carrot, peeled and trimmed
8 large stalks asparagus, ends and tips trimmed (reserve tips for
another use, if desired)
1/2 small red onion, cut into very thin strips (julienne)
1 Tbsp lemon-infused olive oil
2 tsp extra-virgin olive oil
1 1/2 tsp lemon juice
Salt
Freshly ground black pepper
Use a vegetable peeler to create long ribbons of carrot, rotating the
carrot as you work to create as many ribbons as possible, stopping
before you reach the tough core. Let them fall into a medium bowl.
Create ribbons from the asparagus stalks in the same manner as the
carrot and add them to the carrot strips. Add the onion, lemon oil,
extra-virgin olive oil and lemon juice, mixing well. Season with
salt and pepper to taste.
Cover and refrigerate the slaw for up to 1 hour before serving.
Servings: 4
Nutrition per Serving:
70 Calories, 6g Fat, 1g Saturated Fat, 0mg Cholesterol, 85mg Sodium,
4g Carbs, 1g Dietary Fiber, 2g Sugar, 1g Protein
