Ingredients:
1 cup fresh pea pods
3 cups Chinese cabbage or 3 cups green cabbage, shredded
1 cup radicchio
1 (8 ounce) cans whole baby corn, rinsed, drained and cut in half ( or 1 cup fresh corn kernels)
1/2 cup sliced red radishes or 1/2 cup sliced daikon radishes
1/3 cup red onions, thinly sliced
2 -3 tablespoons pickled ginger or 1 -1 1/2 teaspoon grated fresh ginger
1/2 cup enoki mushrooms
1/4 cup rice vinegar
2 tablespoons grapeseed oil
1 1/2 teaspoons chili oil
1 teaspoon sugar
daikon sprouts
2 -3 whole red radishes
Directions:
Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
Drizzle the salad dressing over the salad, tossing gently to coat.
Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.
Servings: 6
Time preparation: 15 min.
Time total: 17 min.