This No-Cook Asparagus Salad is quick, easy, and packed with umami flavor from the miso dressing. Plus, it's rich in protein, and perfect for meal prep. Enjoy this crunch salad with crispy crostinis, or as is.
Did you know you could use raw asparagus in a salad and it tastes even better the next day? This no-cook recipe is perfect for warmer months when you don't feel like turning on the stove or oven! Plus, it tastes even better over time, making it ideal for meal prep.
This Asparagus Salad recipe is very versatile. It is easy to substitute with ingredients you already have on hand. I typically make extra miso orange dressing to use throughout the week with various veggie and grain bowls. In addition, this healthy salad is rich in fiber, and made with miso, a fermented food, so it's great for gut health.
This dish was inspired by my 15-Minute Best Edamame Salad, as well as this Pasta with Asparagus on this site.
- Miso is made by inoculating soybeans with a mold called koji. It is known for its pronounced umami flavor –a deep savory flavor, with a toasty, salty-sweet richness. It is a fermented food.
- Asparagus is a nutritious vegetable that is low in calories and high in vitamins and minerals. Plus, it's high in fiber, which helps promote healthy digestion and can also help reduce the risk of certain digestive problems. It tastes even better raw when paired with the miso orange dressing, and adds a welcomed crunch to this no-cook Asparagus Salad.
- Almonds are relatively low in calories but high in protein and fiber, making them a filling and satisfying ingredient that may help with weight management. They are especially high in monounsaturated and polyunsaturated fats, which are considered "good" fats that may help reduce the risk of heart disease by lowering LDL ("bad") cholesterol levels. In addition, almonds have a low glycemic index, which means they do not cause a rapid spike in blood sugar levels. This makes them a good choice for people with diabetes or those at risk of developing the disease. They add a delicious crunch to this Asparagus Salad.
See recipe card for quantities.
- White beans - use cannellini, navy, Great Northern, or butter beans
- Asparagus - substitute with snap peas or green beans
- Almonds - the almonds can be replaced with peanuts or a different nut of your choice
- Orange - use lemon juice and zest instead
- Sesame oil- use a combination of a neutral flavored and toasted sesame oil for a stronger sesame flavor
- Tamari - Both soy sauce and tamari work in this asparagus salad recipe. Use gluten-free tamari for a gluten-free dressing.
- Cilantro - omit as desired
Try this Couscous Salad for an quick and easy, meal-prep recipe. For more easy and versatile salad recipes, visit my Vegan Salad Recipes page.
Step 1. Chop the asparagus into about ¼-inch pieces, discarding the tough ends of the spears. Transfer the asparagus, almonds, white beans, green onion, cilantro, and sesame seeds to a large bowl.
Step 2. Make the dressing: Mix the miso, rice vinegar, soy sauce, orange zest, orange juice, ginger, maple syrup, and sesame oil in a medium bowl.
Step 3: Toss the salad with the desired amount of dressing.
Storage: Refrigerate any remaining Asparagus Salad for up to 4 days. Store leftover miso orange dressing is a separate container for up to 5 days.
💡 Expert Tips
- For greener asparagus: Place the asparagus in boiling water for one to two minutes. Then transfer the spears to a large bowl of ice water for one minute more. Blanching them makes the spears significantly greener.
- Make this salad ahead of time. It tastes even better the next day.
- Make extra dressing to use throughout the week The miso orange dressing is good for up to 5 days.
- Storage: Refrigerate any remaining Asparagus Salad in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
Asparagus, a vegetable with a high nutritional value, can be eaten cooked or raw. Because of its crisp texture, cooking is the most common preparation method. However, thinly sliced or seasoned raw asparagus can give the dish just as much flavor.
You may have been told to bend a spear of asparagus until it snaps, but that is not the best method for cutting asparagus stalks. The spear snaps at its weakest point, but the stalk is edible and tender far below that point. Instead, slice off the bottom tough parts of the stalks just where the color turns from white to green.
Consistency and color wise, tahini is the best substitute for white miso. You can use tahini in a 1:1 ratio to miso paste. Keep in mind that you will need to add more soy sauce, tamari or salt to the tahini to mimic the saltiness of white mellow miso paste.
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Asparagus Salad Recipe
- 1 pound asparagus thinner spears (option to blanch for thicker spears)
- ¾ cup chopped almonds (use roasted almonds for more flavor)
- 1 cup cannellini beans or navy, butter, or Great Northern beans
- ¼ cup chopped cilantro (or parsley, or mint)
- ¼ cup sliced green onion
- 2 tablespoons sesame seeds (option to toast in a skillet)
For the miso ginger dressing:
- 1 tablespoon white miso or mellow miso
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari (preferably low sodium)
- ¼ teaspoon orange zest
- 1 tablespoon orange juice
- ¾ teaspoon grated ginger
- ½ tablespoon maple syrup or to taste
- 1 ½ tablespoons sesame oil or neutral flavored oil
- Fresh lemon juice for serving (optional)
- Chop the asparagus into about ¼-inch pieces, discarding the tough ends of the spears.
- Combine salad ingredients: Transfer the asparagus, almonds, white beans, scallions, cilantro, green onion, and sesame seeds to a large bowl.
- Make the dressing: Mix the miso, rice vinegar, soy sauce, orange zest, orange juice, ginger, maple syrup and sesame oil in a medium bowl.
- Toss the salad with the desired amount of dressing.
- For greener asparagus: Place the asparagus in boiling water for one to two minutes. Then transfer the spears to a large bowl of ice water for one minute more. This makes the spears significantly greener.)
- Make this salad ahead of time. It tastes even better the next day.
- Make extra dressing to use throughout the week This miso orange dressing is good for up to 5 days.
- Storage: Refrigerate any remaining Asparagus Salad for up to 4 days.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
You mention scallions, but I do not see them listed in the final recipe. Could you please provide the amount you used? I made it without and it was still delicious! Leftovers too!
Sorry about that. I just updated it. I'm so glad you enjoyed it.