Asian Chopped Vegetable Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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) |
Directions:
1. To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
2. Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
3. In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
4. Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.
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