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Asparagus & Radish Salad

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.

Prep: 15 minutes | 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
  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.


Nutritional Information

Makes: 4 servings, scant 1 cup each
  • Calories66
  • Fat4 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates7 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium128 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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