How To Make Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette
Bursting with Asian flavors, this asparagus salad is a mouthwatering mix of fresh greens, crunchy almonds, and a bright sesame-ginger dressing.
Serves:
Ingredients
- 2tbsprice wine vinegar
- 2tbspvegetable oil
- 2tbspdark brown sugar
- 1tbspsoy sauce
- 1tbspfresh lime juice
- 2tspAsian/toasted sesame oil
- 1tbspfresh ginger,grated
- 1clovegarlic,minced
- 1jalapeno pepper,ribs and seeds removed, finely diced, see note
- 1½lbsmedium asparagus
- ½cupscallions,finely sliced
- ¼cupfresh cilantro,chopped
- ¼cupfresh mint,chopped
- 2tbspsesame seeds
- salt,to taste
- ¾cupalmonds,sliced
Instructions
-
In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño.
-
Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices, leaving the tips intact.
-
Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary.
-
Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning.
-
Transfer the salad to a serving bowl and serve cold or room temperature.
Nutrition
- Calories: 219.02kcal
- Fat: 16.80g
- Saturated Fat: 1.47g
- Trans Fat: 0.04g
- Monounsaturated Fat: 10.17g
- Polyunsaturated Fat: 4.37g
- Carbohydrates: 13.72g
- Fiber: 5.59g
- Sugar: 6.22g
- Protein: 7.40g
- Sodium: 396.02mg
- Calcium: 124.10mg
- Potassium: 448.72mg
- Iron: 4.20mg
- Vitamin A: 58.53µg
- Vitamin C: 12.35mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
