Asparagus Power Salad with Ginger Dressing

The idea for this salad actually started from a NY Times recipe that involved chicken. I loved the concept of Asparagus with Asian flavors, and took it from there - making it a Vegetarian hearty main dish.  I kept the dressing idea, and asparagus and added a ton of veggies and some spins here and there. BUT if you love the meats, throw in some rotisserie chicken and enjoy. This makes 4 salads. 

Asparagus Power Salad

• 2 cups of cooked Edamame
• 1 cup Shredded carrots
• 2 cups Napa cabbage finely chopped or shredded
•  2 cups shredded Red cabbage
• 2 cups baby Kale thinly sliced
• 1/4 cup of  roasted unsalted peanuts chopped
• 1/4 cup of Cilantro chopped
• 1 pound asparagus
• Salt and pepper
• 1/4 cup of thinly sliced basil leaves
• 1/4 cup thinly sliced mint leaves
• 1 Serrano pepper, thinly sliced
• 1 tablepsoon sugar
• 1 /4 cup of white wine vinegar

Dressing

• 1 large shallot
• 3 tablespoons rice wine vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• Salt to taste
• Generous pinch of cayenne
• 1 tablespoon grated ginger
• 2 garlic cloves
• 2 teaspoons sesame oil
• 1 tablespoon olive oil.

1. Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
2. While that cooks - quick pickle the Serrano. There are a million ways to do this. But simply put it in a small pan sprinkle on the sugar, cover with vinegar and add a pinch of salt. Bring to a boil. Then remove from heat and let sit. You can store the ones you don't use in the fridge for a couple weeks. 
3. To make vinaigrette, combine all ingredients in a blender until smooth. 
4. To make salad base, combine the cabbage, kale, and herbs and toss together. 
5. For 4 salad bowls: Layer mixed greens/cabbage, asparagus, carrots. edamame, nuts, then top with dressing and Serrano.

**Makes 4 servings