Ingredients for Asian Chopped Vegetable Salad
- 1/4 cup rice vinegar
- 1/4 cup canola oil
- Chili Oil
- 2 tablespoons sugar
- 1 cup chopped snow peas
- 1/2 medium head green cabbage
- 1/2 medium head red cabbage
- 1 cup baby corn
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced daikon radish
- Pickled Ginger
- 2 ounces enoki mushrooms
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
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How to Make Asian Chopped Vegetable Salad
- **Make the Dressing:** In a jar with a tight-fitting lid, combine 1/4 cup rice vinegar, 1/4 cup vegetable oil, 2 tablespoons sesame oil, and 2 tablespoons sugar. Secure the lid and shake vigorously until the sugar is completely dissolved.
- **Blanch Snow Peas:** Bring a pot of salted water to a boil. Add 1 cup chopped snow peas and blanch for 1 minute. Immediately transfer the snow peas to a bowl of ice water to stop the cooking process. Once cooled, drain thoroughly.
- **Prepare Vegetables:** Chop 1/2 medium head of green cabbage, 1/2 medium head of red cabbage, 1 cup baby corn (cut into 1/2-inch pieces), 1/2 cup thinly sliced red onion, 1/2 cup thinly sliced daikon radish, and 1 tablespoon grated fresh ginger.
- **Assemble the Salad:** In a large bowl, combine the blanched snow peas, green cabbage, red cabbage, baby corn, red onion, daikon radish, and ginger.
- **Dress and Toss:** Drizzle the prepared dressing over the salad and gently toss to coat all the vegetables evenly.
- **Optional Garnish:** Top with 2 ounces of enoki mushrooms (optional). Serve immediately or chill for later. Leftovers will keep well for a couple of days in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
2g
Carbs
4g
