Asparagus-Cabbage Salad with Tahini Dressing

This salad combines blanched asparagus and raw cabbage with a variety of flavors and textures.

In a large pot, bring salted water to a boil.  Meanwhile, trim the tough bases off 1 bunch of asparagus.  Drop the asparagus into the water and cook until just tender — 1-2 minutes.  Remove from the pot and plunge into cold water to cool.  Drain.

In a small bowl, mix 3 T. lemon juice with 1 minced clove of garlic.  Add 2 T. tahini and whisk to combine.  Season with salt and pepper.

Cut a cabbage in half and then thinly slice it to make 3 C.  Grate 2 carrots.

Combine the cabbage, carrots and asparagus with the dressing and allow to sit for an hour or longer.

Add 3 T. crumbled feta cheese and 1/2 C. toasted, chopped walnuts or other nuts.

Toss well and serve.

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