Oriental Asparagus Salad
Bright, fresh, and bursting with vibrant flavors, this Oriental Asparagus Salad is the perfect combination of crisp vegetables and a tangy soy-based dressing. Tender asparagus, julienned red bell pepper, and carrot come together with the delicate crunch of toasted sesame seeds and aromatic green onions for a salad that's as visually stunning as it is delicious. The dressing, made with soy sauce, rice vinegar, toasted sesame oil, honey, fresh ginger, and a hint of garlic, delivers classic Asian-inspired flavors while remaining light and refreshing. With quick blanching and minimal prep time, this healthy side dish is ready in just 20 minutes and pairs beautifully with grilled meats, rice dishes, or even as a standalone appetizer. Whether served immediately or slightly chilled, this asparagus salad is guaranteed to impress at your next gathering!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 450 g asparagus
- 1 medium red bell pepper
- 1 medium carrot
- 3 stalks green onions (scallions)
- 2 tbsp sesame seeds
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp honey
- 1 tsp fresh ginger
- 1 clove garlic
- 0.25 tsp red chili flakes (optional)
Instructions
Trim the woody ends off the asparagus spears. Cut the asparagus into 2-inch pieces.
Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice water.
Blanch the asparagus in the boiling water for 2-3 minutes, until just tender but still bright green.
Immediately transfer the asparagus to the ice bath to stop the cooking process. Let it cool for 2-3 minutes, then drain and pat dry with a kitchen towel.
Julienne the red bell pepper and carrot into thin strips. Finely slice the green onions (scallions).
In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, grated fresh ginger, minced garlic, and red chili flakes (if using).
In a large mixing bowl, combine the asparagus, red bell pepper, carrot, green onions, and toasted sesame seeds.
Pour the dressing over the vegetables and toss gently to coat evenly.
Transfer the salad to a serving dish, garnish with additional sesame seeds if desired, and serve immediately or chill for 15-20 minutes before serving.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
