This Spring Slaw is a crunchy blend of vegetables like sugar snap peas, asparagus, and red onion, mixed with fresh herbs and a light vinaigrette.

As the weather warms and we bid farewell to the heavy dishes of winter, the quest for something light, refreshing, and effortlessly delicious leads us to the perfect dish: Asparagus and Snap Pea Slaw. This vibrant salad is not just a feast for the eyes with its myriad of greens punctuated by the deep purple of red onions, but it’s also a burst of spring flavors that promise to invigorate your palate.
Why You’ll Love It
- Fresh and Light: Ideal for spring and summer gatherings, offering a crisp, refreshing bite.
- Quick and Easy: Simple steps and minimal ingredients make this dish a breeze to whip up.
- Healthy: Packed with green vegetables, herbs, and dressed in a light vinaigrette, it’s both nutritious and satisfying.
Ingredients You Need

- Asparagus – I like to use thicker asparagus so it can be sliced at an angle and still have the same size as the snap peas.
- Red onion – If you think red onion is too strong, soak it in a solution of water, vinegar and sugar for 15 minutes.
- Sugar snap peas – Buy firm, tasty peas for the best outcome.
- Fresh mint and parsley – These are my preferred herbs, but you can also use others like basil, dill, or tarragon.
- Olive oil – Use a good tasting extra virgin olive oil, as this is the base of the dressing.
- Lemon juice
- Salt and freshly ground black pepper
Helpful Tips
- Slice Thinly: For the best texture and ease of eating, ensure your asparagus and snap peas are thinly sliced diagonally.
- Use Fresh Herbs: The mint and parsley are integral to the freshness of this dish, so try to use fresh herbs instead of dried ones.
- Dress Before Serving: To maintain the crispness of the vegetables, dress the slaw just before serving.

Snap Pea & Asparagus Spring Slaw
Ingredients
- 1 cup asparagus in thin diagonal slices
- 1/2 cup red onion thinly sliced
- 1 cup sugar snap peas in thin diagonal slices
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
Instructions
- In a large bowl, combine the sliced asparagus, red onion, and sugar snap peas. Add the chopped mint and parsley.
- In a small resealable container, mix the olive oil, lemon juice, salt and pepper to taste. Shake vigorously to combine. Pour over the salad and toss to coat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

How to Store and Reheat
- Storing: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. The slaw is best enjoyed cold, so there’s no need to reheat.
- Refreshing: If the slaw seems a little dry the next day, a quick spritz of lemon juice or a drizzle of olive oil before serving can revitalize it.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.