Recipe by Halcyon Eve
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.
Top Review by RedFarmGirl
Delish! This can be a meal by itself if you like salads. I enjoyed the tenderness of the napa cabbage and allowing everything to marinate overnight made it even better. I skipped the pickled ginger, snowpeas and mushrooms. I added thawed peas for that pop of green color. The dressing was great (I added grated ginger to the dressing)! This is definitely worth trying! Thanks Eve!
- 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 See How It's Made
- 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.