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Asparagus and radish salad with green chilli and ginger dressing recipe

Asparagus and radish salad with green chilli and ginger dressing recipe

55 ratings

Let the earthy flavour of tender asparagus shine in this healthy salad dressed with fresh ginger, chilli and lime. Hazelnuts and peppery radishes bring a satisfying crunch to this speedy salad that can be made in just 15 minutes. See method

  • Serves 4
  • 12 mins to prepare and 3 mins to cook
  • 76 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 100g fine green beans, trimmed
  • 250g bunch asparagus, shaved into long strips using a vegetable peeler
  • 2 spring onions, sliced
  • 100g radishes, finely sliced
  • small handful fresh dill, roughly chopped
  • small handful fresh mint, roughly chopped
  • 1 tbsp hazelnuts, toasted and chopped

For the dressing

  • 5cm piece fresh ginger, finely grated
  • 1 garlic clove, finely grated
  • 1 green chilli, seeded and finely diced
  • 1 lime, juiced
  • 1 tbsp sesame oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 4%
  • Sugars

    3g 3%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 3.6g Protein 3.3g Fibre 1.5g


  1. Cook the green beans in a pan of salted, boiling water for 3 mins, or until tender. Drain, refresh under a cold tap and drain again. Arrange on a serving platter with the asparagus, spring onions, radishes and herbs.
  2. To make the dressing, combine the ginger, garlic and chilli in a small bowl. Add the lime juice and sesame oil. Season with a pinch each of salt, pepper and sugar; mix well.
  3. Scatter the hazelnuts over the salad and spoon over the dressing.

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