Asian Chopped Vegetable Salad

asian choped salad
asian choped salad

Asian Chopped Vegetable Salad

By Laura Kupffer      

March 16, 2015

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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
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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

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.

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Nutrition Facts

Serving Size1 cup
Calories360
Sodium645 mg
Potassium-
Protein30 g
Cholesterol695 mg
Sugar-
Total Fat25 g
Saturated Fat11 g
Polyunsaturated Fat3 g
Monounsaturated Fat6 g
Trans Fat-
Total Carbohydrates5 g
Dietary Fiber1 g

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