Sesame-Ginger Asparagus Salad
Sesame-Ginger Asparagus Salad with Asian inspired ingredients. Topped with sesame seeds and sliced almonds.
Sesame-Ginger Asparagus Salad with Asian inspired ingredients. Topped with sesame seeds and sliced almonds.
No cooking required for this great side dish! Perfect to pair with grilled chicken or for topping fish tacos. The cucumber in this slaw makes it cool and light. Adding cilantro, jalapeno and cumin gives it a slightly south western flavor. Start by shredding about …
Fresh vegetables really shine in this quick and easy salad. Tender asparagus, young peas and crunchy carrots in an herbal vinaigrette. A lovely alternative salad to pair with sandwiches.
Fresh spring asparagus is used raw and provides a lovely bit of crunch for this salad. Start by snapping the woody ends from the stalks. Cut the tips and half them if you prefer. Cut the remaining stalk in to 1/8 inch slices. Cutting a bit on the diagonal makes for a pretty slaw.
The peas can be left whole or sliced into 1/2 or 1/3 inch pieces. Peel and cut the carrot either into 1/8 inch thick rounds or julienne.
Cut or snip the onions into 1/4 rings. For a milder flavor, use only the greens of the onions.
Stack the basil leaves together then roll into a tube. Make thin cuts along the tube.
Combine all the ingredients for dressing into a bowl large enough to hold the entire finished salad. Whisk together both oils, mustard, lemon juice, vinegar and rosemary. Add salt and pepper to taste.
Add the vegetables to the dressing. Toss well to coat everything. Refrigerate for at least two hours before serving. The flavors develop over time so this dish does really well overnight in the refrigerator.