Asian Asparagus-and-Orange Salad

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10 servings (serving size: 1/2 cup)


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2 oranges
1 tablespoon vegetable oil
6 cups (2-inch) diagonally sliced asparagus (about 2 pounds)
1 garlic clove, thinly sliced
2 teaspoons low-sodium soy sauce
1/4 teaspoon dark sesame oil
1 tablespoon sesame seeds, toasted
Napa (Chinese) cabbage leaves (optional)


Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set sections aside; discard membranes.

Heat vegetable oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté 5 minutes. Remove from pan.

Combine soy sauce and sesame oil; pour over asparagus mixture, tossing well. Cool to room temperature. Stir in sesame seeds, orange sections, and 1 teaspoon juice. Serve on cabbage leaves, if desired.

Note: Each serving provides 110 micrograms of folate.

Created date

April 1999

Nutritional Information

Calories 46
Caloriesfromfat 41 %
Fat 2.1 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 1 g
Protein 2.2 g
Carbohydrate 6.2 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 34 mg
Calcium 34 mg