Asian Chopped Vegetable Salad

“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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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