Asparagus and Napa Cabbage Salad with Dijon Vinaigrette

One of the unexpected side-effects of pregnancy has been a renewed focus on nutrient density and food quality. There are long lists of things expectant mothers should or should not have, and there is considerable debate over several popular items. That said, the benefit for us has been an intentional effort to double down on new and exciting ways to get more vegetables into our daily routine. We shared one such example last week, showcasing beets and avocados.

This week, we put together a light salad with Napa cabbage and blanched asparagus. If you’re feeling the need to bump up the protein, kick it up a notch with chicken, hardboiled egg, smoked salmon, or all three! If you give it a shot, let us know in the comments.

Ingredients
1 lb raw asparagus
2.5 lb Napa cabbage, thinly chopped
2 small shallot, diced

dijon vinaigrette
1/2 C avocado oil
1/2 C raw apple cider vinegar
1 tsp sea salt
1 tsp black pepper
4 Tbsp organic dijon mustard

Method

Start a pot of boiling water to blanch your asparagus. While the water heats up, chop your Napa cabbage and shallot. Toss into a bowl.

Blanch the asparagus in boiling water for 2 minutes, and rinse immediately with cool water. We love our pasta pot with strainer for blanching vegetables. Once cool, chop into 1″ pieces and toss with the cabbage and shallot.

To make the dressing, combine all ingredients in a small bowl or mason jar and mix/shake until emulsified. Pour over the salad, and toss to mix in the dressing.

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