Asparagus & Green bean Salad with Soy & Ginger Miso Dressing and xenia Pears
Crisp, vibrant, and full of fresh flavours, this Asparagus and Green Bean Salad combines the zing of Blenders Soy & Ginger Dressing with tender vegetables, juicy Xenia pears, and a delightful crunch from toasted almonds and sesame seeds.
Allergens
Contains Gluten, Soyabeans, Nuts, Sesame
Ingredients
- 120g Asparagus, trimmed and cut into bite-sized pieces
- 100g green beans
- 2 Xenia Pears, cored and sliced
- 100g Blenders Soy & Ginger Dressing
- 10g White Miso Paste, dissolved in a little warm water
- 2 Spring Onions, thinly sliced
- 4 Radishes, thinly sliced
- 200g red and white cabbage, thinly sliced
- 40g Toasted Almonds
- 10g Toasted Sesame Seeds
Method
Step 1:
Dissolve the white miso paste in a little warm water and set aside.
Step 2:
In a large bowl, combine the chopped cabbage, sliced spring onions, and green beans.
Step 3:
Add the sliced Xenia pears and mix well.
Step 4:
In a separate bowl, combine Blenders Soy & Ginger Dressing with the dissolved miso paste. Pour the dressing over the salad and toss to coat.
Step 5:
Bring a small pot of salted water to a boil. Add the asparagus and cook for 4-5 minutes, then drain and rinse under cold water to cool. Add the asparagus to the salad bowl.
Step 6:
In a hot pan, toast the almonds and sesame seeds until golden.
Step 7:
Add the thinly sliced radishes to the salad and top with the toasted almonds and sesame seeds.
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