Sesame-Ginger Asparagus Salad
This salad is made with fresh asparagus with an Asian inspired sesame ginger vinaigrette dressing. Top with additional sesame seeds and slivered almonds for a little crunch.
The star of this salad is the asparagus. Fresh cut spring asparagus is tender even when used raw as in this salad. I added snow peas and carrots to my salad but other fresh produce like bell pepper, cabbage, or broccoli could easily be added. A bit of jalapeno could add a little kick too if you prefer.
To prepare the asparagus, snap off (or cut) the woody ends. Cut off the tips and half them lengthwise if desired. Cut the remaining stalk into sections about 1 1/2 inches long. Quarter each section to make a matchstick sized piece.
Peel the carrot and cut into matchstick pieces like the asparagus. The snow peas can be left whole or cut down if they are larger.
Alternatively, you can make ribbons with both the asparagus and the carrot. If you need a tutorial on how to ribbon cut the asparagus please see the instructions here.
All of the dressing ingredients are mixed together before adding the vegetables. Use a bowl that will be large enough to accommodate the entire salad when finished. Whisk the dressing well before adding the vegetables.
This salad should be refrigerated at least a couple of hours before serving. The flavors combine and get better over time so letting it rest overnight is great too.
Top with sesame seeds and almonds just before serving. Great served alongside a sandwich. Add some cooked chicken for a complete meal.
Sesame-Ginger Asparagus Salad
Ingredients
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tbsp soy sauce or coconut amino
- 1 tbsp vegetable oil
- 1 tsp fresh grated ginger or 1 tbsp ground ginger
- 1 clove garlic, minced
- 1 tbsp brown sugar or equivalent sugar substitute
- 1 tbsp lime juice
- 1 pd fresh asparagus spears
- 1 large carrot
- 4 spring onions or scallions
- 1 cup snow peas or snap peas
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- sesame seeds as desired for topping
- sliced almonds as desired for topping
Instructions
- Whisk together vinegar, both oils, soy sauce, ginger, garlic, sugar and lime. Use a bowl large enough for the entire salad.
- Chop off tops of asparagus spears, cut tops in half lengthwise if desired. Cut remaining stalk into 1 1/2 inch pieces then quarter.
- Peel and cut carrot into matchstick sized pieces. Cut peas if desired.
- Chop both mint and cilantro.
- Cut spring onions. Include only the green portion for a milder flavor.
- Add all the ingredients to the dressing and toss well to coat. Refrigerate for at least a couple of hours or overnight.
- Add sesame seed and sliced almonds to taste just before serving.
