Equipment needed:

• Clear bowl with ice
• Casserole with boiling water
• Chopsticks
• Mason jar or nice small bowl

Ingredients:

• 1 cup asparagus (julienned)
• 1/2 cup cucumber (julienned)
• 1/2 cup red cabbage (julienned)
• 1 cup cabbage (julienned)
• 1 cup red apple (julienned and soaked in water to prevent from oxidizing)
• 1/2 cup carrots (julienned)
• 1 cup sweet greek yogurt
• HG Seaweed salt
• Some freshly chopped parsley
• 1/3 cup flour
• HG Seaweed salt
• Pepper
• Crispy seaweed for garnish /topping

Procedure:

• 1. Blanch julienned asparagus in simmering water for a minute. Shock in ice cold water then pat dry.
• 2. Combine with the rest of the ingredients. Toss everything in a mixing bowl.
• 3. Add a cup of sweet greek yogurt. This will serve as your dressing.
• 4. Season with seaweed salt and a little pepper.
• 5. Serve in a small mason jar or a nice small bowl.