Asian Chopped Vegetable Salad

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Another chopped salad recipe from a 1999 bh&g i found online. It's very good, kind of sweet and tart. I served it along with kalbi, and it was a perfect foil for the rich grilled beef. Leftovers kept well chilled for a couple of days, although the colors ran a little. I skipped the enoki mushrooms. I didn't include blanching time as seperate cooking time as it is such a small amount of time.

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Steps

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To make dressing: combine rice vinegar , oils , and sugar in a jar.

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Shake well before using.

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Blanch chopped snow peas in boiling water for 1 minute.

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Drain and cool quickly in a bowl of ice water.

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Drain thoroughly.

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In a large salad bowl , toss together snow peas , cabbages , baby corn , onion , radish , and ginger.

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Drizzle dressing over salad and toss to coat.

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Top with enoki mushrooms , if desired.

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Ingredients

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rice vinegar, canola oil, chili oil, sugar, snow peas, napa cabbage, red cabbage, baby corn, red onion, daikon radishes, pickled ginger, enoki mushrooms