Asian Asparagus and Radish Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Sounds yummy to me. . .found in Eating Well and placed here for safe keeing. They say this vegetarian salad is low calorie, low fat, low sodium and heart healthy. Ingredients:
1 lb asparagus, trimmed |
2 tablespoons white vinegar |
1 tablespoon reduced sodium soy sauce |
2 teaspoons canola oil |
1 teaspoon sesame oil |
1/2 teaspoon grated fresh ginger |
2 -3 dashes asian red chili sauce (such as sriracha) |
1 bunch radish, trimmed and cut into wedges |
2 tablespoons finely chopped scallions |
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 chile sauce (if using) in a large bowl.
4. Add the asparagus, radishes and scallion; toss to combine.
5. Serve warm or room temperature.
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