The Washington Post

Asparagus Carrot Slaw

Asparagus Carrot Slaw 4.000

Michael Temchine for The Washington Post

Jul 7, 2010

Rustico chef Steve Mannino uses this as a bed for fried oysters wrapped with sushi-grade tuna and drizzled with a lemon aioli. The slaw's lemony tang makes it a good side dish for just about any kind of seafood, and it would pair nicely with chicken or pork.

Servings: 4
  • 1 large carrot, peeled and trimmed
  • 8 large stalks asparagus, ends and tips trimmed (reserve tips for another use, if desired)
  • 1/2 small red onion, cut into very thin strips (julienne)
  • 1 tablespoon lemon-infused olive oil
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice
  • Salt
  • Freshly ground black pepper


Use a vegetable peeler to create long ribbons of carrot, rotating the carrot as you work to create as many ribbons as possible, stopping before you reach the tough core. Let them fall into a medium bowl.

Create ribbons from the asparagus stalks in the same manner as the carrot and add them to the carrot strips. Add the onion, lemon oil, extra-virgin olive oil and lemon juice, mixing well. Season with salt and pepper to taste.

Cover and refrigerate the slaw for up to 1 hour before serving.

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Recipe Source

From chef Steve Mannino of Rustico in Alexandria.

Tested by Jane Touzalin.

E-mail questions to the Food Section.

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Nutritional Facts

Calories per serving: 70

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 85mg 4%

Total Carbohydrates: 4g 1%

Dietary Fiber: 1g 4%

Sugar: 2g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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