Asian Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Save Recipe

Directions

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lighter Asian Noodle Salad

Asian Style Slaw

Succotash Salad

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Oven-Roasted Root Vegetables

Asian Chicken Salad

Asian Shrimp Salad

Asian Chicken Salad

🤤 More Drool-Worthy Recipes