ASIAN CHOPPED VEGETABLE SALAD

Asian Chopped Vegetable Salad image

Another chopped salad recipe from a 1999 BH&G I found online. It's very good, kind of sweet and tart. I served it along with kalbi, and it was a perfect foil for the rich grilled beef. Leftovers kept well chilled for a couple of days, although the colors ran a little. I skipped the enoki mushrooms. I didn't include blanching time as seperate cooking time as it is such a small amount of time.

Provided by Halcyon Eve

Categories Greens

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar
2 tablespoons canola oil
1 1/2 teaspoons chili oil or 1 1/2 teaspoons dark sesame oil
1 teaspoon sugar
1 cup snow peas, trimmed and coarsely chopped
3 cups napa cabbage, coarsely chopped (Chinese cabbage)
1 cup red cabbage, coarsely chopped
1 (8 ounce) jar baby corn, rinsed, drained, and coarsely chopped
1/3 cup red onion, chopped
1/2 cup daikon radishes or 1/2 cup red radish, cubed
2 -3 tablespoons chopped pickled ginger or 1 -1 1/2 teaspoon grated fresh ginger
1/2 cup enoki mushrooms (optional)

Steps:

To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.

Nutrition Facts : Calories 100.4, Fat 5.4, SaturatedFat 0.5, Sodium 8, Carbohydrate 12.8, Fiber 2.2, Sugar 4.4, Protein 2.5

*** Explore more Asian Chopped Vegetable Salad Recipes »

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