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Marinated Asian Vegetable Salad

Demonstrated by: Millie Chan, Dino Amorin, & Darrell Travis of I Love Country Cafe.
Country Cooking on July 1, 1996.

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Ingredients:

Marinated Asian Vegetable Salad

  • 1/4 lb Chinese peas
  • 1/2 lb bok choy (white stemmed cabbage), coarsely chopped
  • 1/2 lb won bok (celery cabbage), coarsely chopped
  • 1/4 lb daikon, shredded in long strands
  • 1/4 lb carrot, shredded in long strands
  • 1/3 can (15 oz size) bamboo shoots strips
  • 1/4 lb fresh shiitake mushrooms, sliced
  • 1/3 can (15 oz size) baby corn
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1/2-inch piece ginger root, minced
  • 1 tablespoon wasabi (horseradish paste)
  • 1 tablespoon minced Maui onion
  • 1 tablespoon chopped green onion
  • Green lettuce leaves
  • 1 sheet nori, cut into thin strips
  • 1 tablespoon toasted black and white sesame seed

Directions:

  1. Blanch Chinese peas, bok choy, and won bok.
  2. In a bowl, combine the blanched vegetables with daikon, carrot, bamboo shoots, mushrooms, and corn.
  3. To make marinade, combine rice vinegar, sesame oil, water, soy sauce, sugar, garlic, ginger, wasabi, onion, and green onion; mix well.
  4. Pour marinade over vegetables and refrigerate for 30 minutes.
  5. To serve, place vegetables on lettuce leaves.
  6. Top with nori strips and sesame seed.

Makes 6 servings.

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