Green Asparagus and Bell Pepper Salad

Green Asparagus and Bell Pepper Salad

Topped with a refreshing ponzu and mustard dressing

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 bunch

1 leave


1-1/2 tsp

1-1/2 Tbsp


  1. Remove the woody ends of each asparagus, then peel away the tough outer layer for thick stalks and boil them in lightly salted water (not listed in ingredients).  Cut into 3 cm (1-1/4 in.) lengths.
    Quickly boil the bell pepper in the same water, and then julienne.
  2. Shred the lettuce into easy-to-eat sizes.
  3. Dress (1) and (2) with the dressing (A) and serve.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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