Recipe courtesy Food Network Magazine
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Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.
Photograph by Antonis Achilleos
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Photo: Asian Salad Recipe
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By mntorres
on February 08, 2013
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I loved it. Very flavorful and travels well. I am a flight attendant and I packed the chopped up veggies in a bag and the sauce in a jar. When I was ready to eat it, I mixed it together and it was fantastic.
By elfabba49
Portland, ME
on February 29, 2012
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Great salad, but I would suggest a little bit less of that white stuff -- I forget what it's called. The salad dressing is delicious!
By TheMomChef
Winston Salem, NC
on January 12, 2011
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We loved the flavors in this Asian-inspired dish. I'd suggest shredding the vegetables instead of making matchsticks since the carrot and jicama are so firm. It was like trying to stuff porcupines in my mouth with every bite. The vegetable combination is wonderful though and the dressing is well balanced without overpowering the veggies. Great salad.
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