Summer Coleslaw


1/2 red onion, thinly sliced

1 TB. sea salt

Juice of 1 lime

1/2 head red cabbage, shredded

1 cucumber, sliced into half-moon shapes

1 lb asparagus, sliced into thin discs (with the last woody inch discarded)

1/4 cup parsley, chopped

1/3 cup apple cider or rice vinegar

1/4 cup extra-virgin olive oil

1/2 cup walnut pieces (optional)


Begin pickling the onion before shredding and chopping the salad. First, put the onion slices into a small bowl and cover with sea salt. Toss to mix and let sit for 10 minutes.

Meanwhile, shred the cabbage and slice the cucumber. Add both to a large bowl.

Rinse the salt off the onion with warm water and add slices back to the same bowl. Pour lime juice over the onion, toss to mix, and let sit another 10-20 minutes.

Next, slice the asparagus into small discs and chop the parsley. Add both to the large bowl with cabbage and cucumber. Add vinegar to a medium bowl and slowly whisk in olive oil. Drizzle the vinegar and olive oil over the cabbage, cucumber, asparagus, and parsley.

Now that the onions have softened and turned a pinkish color, drain the remaining lime juice into the large mixing bowl. Give the onion slices a quick, rough chop and add to the large bowl. If using, add in the walnut pieces. With a large spoon or tongs, mix everything together so that all vegetables are coated in dressing. Refrigerate for at least 1 hour or overnight.

Serve as a main dish salad, as a side salad, or use slaw as a topper for burgers or lettuce wraps. Store in a glass container in the refrigerator for up to 1 week.