Asian Vegetable Salad

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Asian Vegetable Salad
Serves 6
This colorfully unique salad is a change of pace from a greens salad!
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  1. 2 1⁄2 cups Bok Choy, washed, trimmed and cut into thin strips
  2. 1 1⁄2 cups Red Bell Pepper, cut into 1/4" x 2" strips
  3. 2 cups Yellow Squash, outer skin only, cut in matchstick strips
  4. 1 14 oz Can Baby Corn, rinsed well and drained
  5. 2 8 oz Cans Water Chestnuts, rinsed well and drained
  6. 1⁄2 lbs. Flat Pea Pods, cut in long strips
  7. 1⁄2 lbs. Sugar Snap Pea Pods
  8. 1 1⁄4 cups Napa Cabbage, shredded 1/4" width
  9. 2 15 oz Cans Straw Mushrooms, or equivalent of fresh Enoki Mushrooms
  1. 1⁄4 cup Honey
  2. 1 1⁄2 tsp. Ginger, Fresh, minced
  3. 1 TBSP Cilantro, chopped
  4. 1⁄4 cup Corn Oil
  5. 1 TBSP Sesame Oil
  6. 1⁄4 cup Cider Vinegar
  1. Wash all vegetables and cut as directed and place them in a bowl
  2. Combine all dressing ingredients in a separate bowl and whisk thoroughly.
  3. Pour dressing over the vegetables and toss.
  4. Chill and serve.
  1. Serve alone or as an accompaniment to any grilled poultry, meat or fish.
Nino Salvaggio