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Asparagus & Radish Salad

  • 15 m
  • 15 m
EatingWell Test Kitchen
“This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodles.”


    • 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
    • ½ teaspoon grated fresh ginger
    • 3 dashes Asian red chile sauce, such as Sriracha (optional)
    • 1 bunch radishes, trimmed and cut into wedges
    • 2 tablespoons finely chopped scallion


  • 1 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.
  • 2 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.
  • 3 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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