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Asparagus & Radish Salad

March/April 2009

Your rating: None Average: 4.1 (18 votes)

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



READER'S COMMENT:
"Great summer side dish. Nice dish to make ahead of time and allow the flavors to blend together. "
Asparagus & Radish Salad Recipe

Makes: 4 servings, scant 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

Per serving: 66 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 181 mg sodium; 359 mg potassium.

Nutrition Bonus: Folate (43% daily value), Vitamin A & Vitamin C (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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