Recipes by Barbara Northwood

Asian vegetable salad

Jul 22 02:57pm

Ingredients

1 carrot
410g can baby corn, drained
500g Chinese cabbage, shredded
1 / 2 bunch watercress, trimmed (2 cups)
1 red capsicum, thinly sliced
Fresh coriander sprig, to garnish
Asian dressing:
1 / 3 cup vegetable oil
1 / 4 cup white vinegar
1 / 4 cup brown sugar
2 tsps kecap manis
2 tsps hoisin sauce
1 / 4 tsp sesame oil
1 clove garlic, crushed
2 tblsps chopped fresh coriander
Salt and pepper, to taste

1. To make Asian dressing, place ingredients in a jug and whisk well.
2. Using a vegetable peeler, thinly slice carrot to form long ribbons. Cut corn into thin slices.
3. Combine carrot, corn, cabbage, watercress and capsicum in a large bowl. Add Asian dressing, toss well.
4. Serve salad garnished with coriander sprig.