07/27/2026
A light and delicious, Asian-inspired cold salad with a punchy ginger-soy dressing😋💕 Sesame Ginger Asparagus Salad Ingredients • 1 lb asparagus spears, woody ends trimmed, cut into 2-inch pieces • 1 cup shelled edamame, cooked • 1 large carrot, shredded Ginger-Soy Dressing: • 2 tbsp soy sauce • 2 tbsp sesame oil • 2 tbsp rice vinegar • 1 tbsp fresh ginger, grated • 1 tsp honey or maple syrup • 1 garlic clove, minced • 1 tsp sriracha (optional) Garnish with toasted sesame seeds and chopped green onion Instructions 1. Bring a pot of salted water to a boil. Blanch the asparagus pieces for 90 seconds. Transfer immediately to an ice bath for 3 minutes to stop cooking and lock in that bright green color. Drain and pat dry. 2. Whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, honey, minced garlic, and sriracha (if using) until smooth. 3. In a large bowl, combine the chilled asparagus, edamame, and shredded carrot. Pour the dressing over and toss well to coat. 4. Refrigerate for at least 20 minutes to let the flavors meld together. Top with toasted sesame seeds and sliced green onions just before serving. Tips & Variations • This salad keeps well in the fridge for up to 2 days — great for meal prep! • Add crunchy wonton strips or crispy rice noodles on top for extra texture. • For extra protein, toss in grilled shrimp, shredded rotisserie chicken, or sliced steak.
