Asian Chopped Vegetable Salad

asian choped salad
asian choped salad

Asian Chopped Vegetable Salad

By Laura Kupffer      

March 16, 2015

0.0 0

Another chopped salad recipe from a 1999 BH&G. It's very good, kind of sweet and tart. Served it along with kalbi, and it will be a perfect foil for the rich grilled beef. Leftovers kept well chilled for a couple of days, although the colors ran a little.

  • Prep: 25 mins
  • 25 mins

    25 mins

  • Yields: 4 servings


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)


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

Serving Size1 cup
Sodium645 mg
Protein30 g
Cholesterol695 mg
Total Fat25 g
Saturated Fat11 g
Polyunsaturated Fat3 g
Monounsaturated Fat6 g
Trans Fat-
Total Carbohydrates5 g
Dietary Fiber1 g

0 Reviews

All fields are required to submit a review.