Ingredients
- 1 bunch asparagus, (about 1 pound), trimmed
- 2 tablespoon white vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons canola oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon grated fresh ginger
- 2-3 dashes Asian red chile sauce, such as sriracha (optional)
- 1 bunch radishes, trimmed and cut into wedges
- 2 tablespoon finely chopped scallion
Cooking Directions
Step 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.
Step 2
Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Step 3
Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
Nutrition Info
- Serving: Per serving
- Calories: 66
- Carbohydrates: 7g
- Fat: 4g
- Protein: 3g
- Dietary Fiber: 3g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 359mg
- Sodium: 181mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 1/2