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Green Machine Salad

There's enough acidity to keep the apples from turning brown if made up to three hours ahead. Use a vegetable peeler to transform asparagus into thin ribbons, a technique that also works well with carrots.

Southern Living JULY 2014

  • Yield: Makes 4 servings
  • Hands-on: 30 Minutes
  • Total: 40 Minutes


  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 1 (1-oz.) package fresh basil, chopped
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1 pound fresh asparagus
  • 1 large Granny Smith apple, cut into thin strips
  • 1 (10-oz.) package finely shredded (angel hair) cabbage
  • 1 bunch green onions, cut into thin strips


1. Whisk together first 5 ingredients in a small bowl.

2. Snap off and discard tough ends of asparagus. Cut asparagus lengthwise into thin, ribbon-like strips, using a vegetable peeler. Toss together asparagus, apple, next 2 ingredients, and dressing. Cover and chill 10 minutes. Add salt and pepper to taste just before serving.


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Green Machine Salad Recipe