Radish and Asparagus Salad Infused with Asian Flavours

November 4, 2016

When Radish is in season it can be very mild in flavour and refreshingly crunchy, almost like an apple! Even if you have kids that are the fussiest of eaters introduce them to this distinctive flavour when they’re in season and you just might be surprised (or not).

I’ve teamed the radish with seasonal asparagus and infused the dressing with flavours of Asia. It’s even better made ahead of time and allowing the flavours to mingle even more. Serve it hot or warm and as a side dish to your favourite meal or as a refreshing snack!

Radish is a great source of vitamin C, folate, fibre and lots of important minerals. If you don’t have a lot of this flavour it will also give greater diversity to the microbiome (our bacterial population). Helping us with congestion, digestion and respiration!

Radish and Asparagus Salad Infused with Asian Flavours

Preparation: 10 minutes

Ingredients:

2 Tbsps apple cider vinegar
1 Tbsp tamari
1 Tbsp olive oil
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 bunch radishes, trimmed and cut into wedges or thin slices if you want less of a ‘bite’
fresh herbs e.g. lemon thyme or coriander (cilantro) roughly chopped

Directions:

Fill a medium bowl with ice water.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. 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.
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.

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