Asian Asparagus and Radish Salad
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 5 min | Yield: 4 cup |
This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette; pair it with grilled shrimp and rice noodles. This vegetarian salad is low calorie, low fat, low sodium and heart healthy.
Ingredients
- 1 lb Raw Asparagus (4 Oz)
- 2 tbsp Distilled White Vinegar
- 1 tbsp Low Sodium Soy Sauce
- 2 tsp Pure Canola Oil
- 1 tsp Pure Sesame Oil
- 1/2 tsp Fresh Ginger Root
- 1/2 tsp Hot Chili Sauce
- 1 cup Raw Radish
- 2 tbsp Scallions, Raw
Directions
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. Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. 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 chili sauce (if using) in a large bowl.
4. Add the asparagus, radishes and scallion; toss to combine.
5. Serve warm or room temperature.