Asparagus Salad With Pickled Red Ginger
I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.
Yield
4 servingsPrep
6 minCook
7 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
asparagus
|
*
|
| 4 | each |
ginger slices
pickled red |
*
|
| For the dressing | |||
| 1 | tablespoon |
soy sauce, tamari
thin |
|
| ¼ | teaspoon |
sauce
ginger |
* |
| 1 | tablespoon |
sesame oil
|
|
| 1 | pinch |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
asparagus
|
*
|
| 4 | each |
ginger slices
pickled red |
*
|
| For the dressing: | |||
| 15 | ml |
soy sauce, tamari
thin |
|
| 1.3 | ml |
sauce
ginger |
* |
| 15 | ml |
sesame oil
|
|
| 1 | pinch |
sugar
|
*
|
Directions
Wash asparagus spears.
Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end.
When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive.
Remove from steamer, drain any water, and cool to room temperature.
Meanwhile, mix dressing ingredients in small bowl.
Slice pickled red ginger into thin slivers.
About ten minutes before serving, slice spears on the bias into 2" segments.
Place on serving dish, intermingled with pickled ginger.
Pour dressing over asparagus, and let it permeate the salad.
Serve at room temperature.
