Asparagus & Radish Salad

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This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodles.

 Asparagus & Radish Salad
photographer: Ken Burris
Nutritionist Tested & Approved
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

Directions
  1. 4 servings, scant 1 cup each

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
66
Carbohydrates
7g
Fat
4g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
361mg
Sodium
128mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Folate (43% daily value)
Vitamin A &amp
Vitamin C (25% dv).

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