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Shaved Asparagus Salad

This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad.

  • Servings: 4

Source: The Martha Stewart Show, April 2007


  • 12 ounces jumbo asparagus, tough ends trimmed
  • 1 daikon (about 8 ounces), peeled
  • 2 carrots, peeled
  • 12 fresh mint leaves, thinly sliced
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. Using a vegetable peeler, peel long, thin slices of asparagus into a medium bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus; toss together. Sprinkle with mint.

  2. In a medium bowl, whisk together orange juice, vinegar, and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper. Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.

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