Shaved Asparagus Salad with Chili Lime Dressing

Created by Laura Wright
No ratings yet
Shaved asparagus salad with sesame chili lime dressing is refreshing, a little spicy, and simple to prepare. A unique asparagus recipe!
shaved asparagus salad with sesame chili lime dressing - The First Mess

I like the fun flavour profile in this shaved asparagus salad. It’s a bit unexpected and quite punchy.

I find the recommended initial preparations of these first-of-the-season gems tend to be quite mild, soft and non-intrusive. All of the mags show the vegetables lightly blanched or maybe roasted with salt and pepper. Adorned with a poached egg, a whisper of parmesan, a couple chopped mint leaves, a delicate drizzle of olive oil. Not too much fuss. The overarching goal seems to be a genuine savouring of the earth’s first offering of the year, basking in its true nature. I am on board with that, trust.

I start to get a little bored with the usual steamed/roasted/grilled asparagus routine. I love simplicity when dealing with fresh food, but sometimes I want to go in a different direction. I’m in love with the prettiness of asparagus in long, elegant ribbons. The crisp sweetness and perfect potential for salads is right there so I went with it.

I made up a punchy vinaigrette with chili paste, lime, toasted sesame oil, ginger and garlic. Mega flavour town. Tossed it all up with the asparagus, some shredded cabbage, green onions, fresh mint and salty, crunchy peanuts. I know it seems like a lot going on for the tender, still-new asparagus but believe me, it can take the heat. The sweetness is all the more prevalent in this combination, the lime and heat from chili really bringing it to the forefront. The acid from the lime is strong without imparting too much flavour and the toasted sesame oil/peanut combo brings it all back to earth. It’s certainly a fresh and lively way to go forth into spring. Hope you love this shaved asparagus salad!

shaved asparagus salad with sesame chili lime dressing - The First Mess

Shaved Asparagus Salad with Chili Lime Dressing

Shaved asparagus salad with sesame chili lime dressing is refreshing, a little spicy, and simple to prepare. A unique asparagus recipe!
No ratings yet
Prep Time: 30 minutes
Total Time: 30 minutes
Servings 2 -4


Chili Lime Dressing

  • 1 clove garlic, minced
  • 1-inch piece fresh ginger, peeled and grated/minced finely
  • zest and juice of 1 lime
  • 2 teaspoons chili paste
  • 1 tablespoon agave nectar
  • 1 tablespoon unseasoned rice vinegar
  • sea salt and ground black pepper, to taste
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons olive oil


  • 1 bunch asparagus, ends trimmed and stalks peeled into ribbons
  • small handful of grated cabbage (red, green, napa, savoy etc)
  • 3 sprigs of mint, leaves removed and finely sliced
  • 2-3 green onions, finely sliced
  • cup peanuts, toasted and roughly chopped


  • If you’re making this ahead, save the mint slicing and dressing-tossing for the end, right before serving. The acid in the dressing can render the thin asparagus less crisp and mint tends to go dark post-slicing.


  • Make the dressing: combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper  in a jar or tupperware dish with a tight fitting lid. Stir to dissolve the salt and combine everything. Add the sesame and olive oils. Put a lid on top and shake mixture vigorously to combine. Set aside.
  • Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl. Pour the dressing over top and toss to combine with your hands or tongs. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like. Serve and enjoy.
02/05/2012 (Last Updated 28/01/2024)
Posted in: earthy, gluten free, grain-free, raw, salad, salty, side dish, sour, spicy, spring, sweet, vegan


Recipe Rating

  • Holly

    Amazing on every front!!!!

    I blanched asparagus and chilled — could only ‘ribbon’ the outsides as they weren’t crisp enough. It worked out great anyway…I peeled the outsides and chopped the rest into 1-inch pieces. The dressing is mesmerizing!! So many flavors you can’t pinpoint why it’s so delicious..

  • Holly

    Help! Do I need to blanch the asparagus and then chill? Or just shave raw asparagus?

  • Rose

    Hi there

    This sounds delicious. But im allergic to peanuts, can you suggest a different nut that might go well in this recipe?


    • Laura

      Hi Rose!
      Roasted cashews would be a perfect, equally delicious replacement. Or toasted sesame seeds would be nice too :)

  • sara forte

    gorgeous! the words. photos…all of it. I need it and am SO sad that I had two bowls of granola for dinner. Nice work, lady.

  • thelittleloaf

    I love asparagus season – they’re just coming into the shops in the UK and I can’t get enough of the stuff! Love the combination with crunchy peanuts here – just gorgeous.

  • sarah @ two tarts

    I am pretty sure I would love that dressing on almost anything!

  • Laura {gourmettenyc}

    What a beautiful salad! I absolutely love shaved asparagus – it’s so fresh. I will definitely have to try this!

  • Kristi @ My San Francisco Kitchen

    This looks so yummy, I love asparagus :)

  • Carrie | acookgrowsinbrooklyn

    I have never seen a more perfect looking picture of a salad. Something kind of cathartic about turning asparagus into ribbons, right?

  • Jill | A Cook's Nook

    This looks gorgeous. We just bought a big bundle of asparagus, and I have a slight obsession with all things peanuts. I only wish we didn’t have to wait until mid June for the Farmers’ Markets to open here!

  • Kim

    This asparagus salad is SO beautiful. I am going to make it–my farmer’s market is on Sunday!! I can’t wait! Thanks for posting.

  • Cookie and Kate

    This post is killing me, Laura. The recipe and the way you describe it… perfection. I always feel so clunky, searching for the right words to describe flavors, but you nailed it. I can’t get enough asparagus lately, and ribbons of it are my favorite. It’s already too hot to crank up the oven for roasting, so salads are the best I can do (I’m not complaining).

  • Kelsey

    Reminds me of my time in SE Asia, a bit. Love love love.

  • Marissa | Pinch&Swirl

    That last photo won me over; I must make this. The salad looks perfectly refreshing and I love the peanuts for crunch.

  • Vicky

    This sounds delicious! Love the combination of flavors here!

  • Ashlae

    I, too, get bored of roasted asparagus. Actually, I had it last night and all I could think about was how much more I would enjoy it raw. Anyhow, this salad looks delicious. And freaking beautiful. I’m a huge fan of ribboned asparagus and cannot wait to give this a try.

  • Katrina @ Warm Vanilla Sugar

    This salad is lovely! So pretty!

  • Nico

    I am also just now seeing asparagus for the first time this season! The tiny spears could not be more perfect and I love simple applications like this for them.

  • Jeanine

    Yum, I love the flavor punch!

  • Shelley

    I am so jealous of you and my other foodie friends across the web… I have yet to get asparagus at my farmers market! Can you believe it? And, I’m in California… I thought we were the lucky ones to have produce whenever, wherever!! Alas, no. I heard rumblings that it will show this Sunday and I cannot wait! This looks amazing. I think it will contribute nicely in my quest to OD on asparagus… :-)

  • erin

    This is the perfect salad to add to my asparagus kick! How lovely!

  • sarah

    This is a lovely salad. I’ve been stuck on beets and haven’t eaten any asparagus yet this spring! I better get on that. Beautiful photos as always, Ms. Laura.