Skip to content
recipesvibrant

Asian Asparagus and Radish Salad

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.

Recipe card by januarybrideEditorial by recipesvibrant · Updated October 13, 2026
AsianVegan< 15 MinsBeginner CookEasy
Asian Asparagus and Radish Salad

Total time

15 min

Servings

1

Calories

61.4

Category

Vegetable

Looking for a fresh, vibrant, and healthy side dish? This Asian Asparagus and Radish Salad comes together in under 15 minutes, making it the perfect beginner-friendly vegan recipe. With the crisp crunch of raw radishes and the delicate snap of blanched asparagus tossed in a zesty, umami-rich Asian-inspired dressing, this salad is as nutritious as it is flavorful.

Ingredients

Makes 1 serving

  • 1 asparagus
  • 2 white vinegar
  • 1 reduced sodium soy sauce
  • 2 canola oil
  • 1 fresh ginger
  • 1/2 red chili sauce
  • 2 -3 radish
  • 1 scallions

Method

  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.

Cook's notes

  • Blanch the asparagus briefly in boiling water for 60 seconds, then immediately plunge into an ice bath to maintain a bright green color and crisp texture.
  • Use a mandoline slicer to get paper-thin radish slices for a better mouthfeel and better absorption of the dressing.
  • Toast your sesame seeds in a dry pan for 30 seconds to release their natural oils and nuttiness.

Easy swaps

  • Swap radishes for thinly sliced cucumber if you prefer a milder flavor.
  • Use agave nectar or maple syrup if you don't have coconut sugar on hand.
  • Add extra protein by topping the salad with baked tofu cubes or edamame.

Frequently asked

Can I eat asparagus raw in this salad?

While raw asparagus is edible, it can be quite fibrous. Blanching it for just one minute preserves the crunch while making it much easier to digest.

Is this salad gluten-free?

Yes, it can be! Ensure you use tamari or a gluten-free soy sauce alternative in your dressing to keep this recipe entirely gluten-free.

How do I make the dressing less spicy?

Simply omit the chili flakes or sriracha from the dressing recipe to keep the focus on the ginger and soy flavors.

You might also like

More Vegetable →