Rating: 4.67 stars
4 Ratings
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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.

Source: EatingWell Magazine, March/April 2009


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

scant 1 cup
67 calories; protein 3.4g; carbohydrates 7.1g; dietary fiber 3.2g; sugars 2.4g; fat 3.8g; saturated fat 0.4g; vitamin a iu 1249.3IU; vitamin c 16.1mg; folate 184.8mcg; calcium 43.5mg; iron 1.4mg; magnesium 23.1mg; potassium 375.8mg; sodium 165mg; thiamin 0.2mg.

1 vegetable, 1 fat