Asparagus & Carrots with Asian Vinaigrette

posted in: Recipes, Vegan Salads | 0

Quick-chilling the asparagus and carrots in ice water is an important step in this recipe. It stops the cooking process of the vegetables so they don’t overcook and go limp.

  • ¼ cup bottled Italian salad dressing
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon crushed red pepper
  • 12 asparagus spears, trimmed
  • 4 cups torn red-tip leaf lettuce or leaf lettuce
  • 1 cup fresh enoki mushrooms
  • 8 ounces baby carrots with tops, trimmed to 2 inches or ½ of a (16 ounce) package peeled baby carrots
  • 2 teaspoons sesame seeds, toasted (see Tip) (optional)


  1. Prepare vinaigrette: Combine salad dressing, soy sauce, sesame oil, and crushed red pepper in a small bowl. Set aside.
  2. Cook carrots, covered, in a medium skillet in a small amount of boiling water for 2 minutes.
  3. Add asparagus spears. Cover and cook for 4 to 6 minutes more or until vegetables are crisp-tender.
  4. Drain; immediately plunge vegetables into ice water (see Tip).
  5. Let stand for 1 minute. Drain and pat dry.
  6. Line four salad plates with lettuce. Arrange carrots, asparagus, and mushrooms on lettuce. Drizzle with vinaigrette. If desired, sprinkle with sesame seeds.

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