Crunchy Asparagus Salad

Chef Kuniko Yagi combines asparagus and daikon in a fast salad dressed very simply with sesame oil, soy sauce and vinegar.

  • Total Time:
  • Servings: 4

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  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon distilled white vinegar
  • 1 bunch of thin asparagus (about 1 pound), trimmed
  • One 4-ounce piece of daikon radish, peeled and thinly sliced (1 cup)
  • Kosher salt
  • Pepper
  • Toasted sesame seeds and togarashi, for sprinkling

How to make this recipe

  1. In a large bowl, whisk the soy sauce with the sesame oil and vinegar.

  2. Fill a medium bowl with ice water. In a steamer basket set in a large saucepan of 
simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes. Transfer to the ice bath to cool. Drain and pat dry, then chop the asparagus into 2-inch lengths. Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and 
toss to coat. Transfer to plates, sprinkle with sesame seeds and togarashi and serve.

Contributed By Published April 2015

1029886 recipes/crunchy-asparagus-salad 2015-03-16T23:15:28+00:00 Kuniko Yagi spring|summer|barbecue-cookout|easter|fathers-day|asian|japanese|appetizers-starters|salads|side-dishes|4|fast|healthy|vegetarian|weeknight-dinner april-2015 recipes,crunchy-asparagus-salad 1029886

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