Prep 40 mins
Cook 0 mins
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.
- 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.
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!
Fresh, crisp and colorful! This would be the perfect starter for a stir fry dinner.