Asian Asparagus Salad with Pecans


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Soy sauce and rice vinegar give this salad an Asian taste, but don't add any fat. It's a healthy combo that makes a great side dish.

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  • 2 lb. fresh asparagus, trimmed
  • 1/4 C. rice vinegar
  • 1/4 C. soy sauce
  • 2 Tbs. vegetable oil
  • 2 tsp. sugar
  • Salt and pepper to taste
  • 1/2 C. chopped pecans
  • 1 Tbs. chopped green onions

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Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Yield: 8 servings

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