From Author Victor Bourchard
Needing to bring a salad to an outdoor patio dinner I stumbled upon this and knew it was going to be a winner. It's refreshing, light, sweet and a little tart all at the same time. Asparagus was definitely an unusual ingredient to see in a slaw but it worked. Not to mention that every ingredient in this is green so in the end there were so many shades of green that it just looked refreshing.
YOU WILL NEED:
1/4 Cup Red Wine Vinegar
2 TBSP Honey
1 Oz. Freshly chopped basil
1/2 Cup Olive Oil
1 TSP Kosher Salt
Mix the above ingredients together in a bowl and whisk. I prefer to toss everything into a Pint sized mason jar and just give it a good shake.
1 Pound Asparagus, sliced thin lengthwise
1 Large Granny Smith Apple Julienne Slice with skin on.
10 Oz Finely shredded Green Cabbage
Green Onions cut into 2 inch sections, sliced lengthwise.
small bunch of fresh chives, cut into 2 inch lengths
Toss the above veggies together into a large bowl and toss with the dressing. Season with Salt and Pepper and serve. Because of the acidity in the dressing this can be tossed and made ahead by about 3 hours.