Asian Chopped Vegetable Salad Recipe

Ingredients for Asian Chopped Vegetable Salad

• 1/4 cup rice vinegar
• Canola Oil
• Chili Oil
• 2 tablespoons sugar
• Snow Peas
• Napa Cabbage
• Red Cabbage
• 1 cup baby corn (cut into 1/2-inch pieces)
• Red Onion
• Daikon Radishes
• Pickled Ginger
• 2 ounces enoki mushrooms (optional)

How to Make Asian Chopped Vegetable Salad

1. **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.
2. **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.
3. **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.
4. **Assemble the Salad:** In a large bowl, combine the blanched snow peas, green cabbage, red cabbage, baby corn, red onion, daikon radish, and ginger.
5. **Dress and Toss:** Drizzle the prepared dressing over the salad and gently toss to coat all the vegetables evenly.
6. **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.