This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodles.Ingredients
Total Time: 15 minutes
1 bunch asparagus, (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion
4 servings, scant 1 cup each
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 1 fat
- Carbohydrate Servings
- Folate (43% daily value)
- Vitamin A &
- Vitamin C (25% dv).