1 Pound asparagus, trimmed
2 Cups shredded green cabbage
1 Cup shaved radishes
1 ½ Cups radish greens, chopped
1 Cup red onion, thinly sliced
1 ½ Cup snow peas
3 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons honey
1 ½ Tablespoons rice vinegar
½ Teaspoon salt
¼ Teaspoon pepper
½ teaspoon chopped fennel seed
¼ Teaspoon ground chili pepper
4 ounces Japanese curly noodles, crumbled
- In a large saucepan, add asparagus and water. Enough water to cover the asparagus. Cook until tender; about 5 minutes. Add to a bowl of ice water, drain and set aside.
- Combine the cabbage, radish greens, red onion and snow peas in a large bowl.
- Whisk together olive oil, lemon juice, honey, rice vinegar, salt, pepper, fennel seed and ground chili pepper to make a dressing.
- Drizzle dressing over cabbage mixture and toss in the asparagus and Japanese curly noodles.