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Baby corn salad featured image

Baby Corn Salad with Asian Dressing

Chloe from Forkful of Plants
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine Asian
Servings 4
This baby corn salad is bursting with summery Asian flavours, with griddled baby corn, cabbage, carrots, sugar snaps, and cilantro. They’re all tossed in a delicious dressing and garnished with toasted cashews and green onions just before serving. It’s the perfect light salad for a summer lunch or side dish to share.
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Equipment

  • Griddle pan, frying pan, grill or BBQ
  • Mandolin optional
  • Vegetable peeler optional

Ingredients
 
 

For the salad

  • ½ tbsp sesame oil
  • 250 g baby corn
  • 2 medium carrots ribboned
  • ¼ red cabbage shredded
  • Handful sugar snaps/snow peas halved along the length
  • 30 g cilantro/coriander leaves whole, stalks chopped
  • 4 spring onions thinly sliced
  • 35 g toasted cashews

For the dressing

  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 2 tsp mirin
  • 1 tsp maple syrup
  • 1 tsp sesame seeds
  • 1 tsp ginger paste or microplane grated
  • 1 tsp garlic paste or microplane grated

Instructions
 

  • Heat the sesame oil in the griddle pan over a high heat. Once hot, add the corn and cook until they are charred on all sides, about 5 minutes.
  • Add all of the dressing ingredients to a jar or container with a lid, then shake well until they are combined. Alternatively, put them into a small bowl and whisk together.
  • Serve up the ribboned and shredded vegetables, topped with the corn and vegan dressing. Garnish with cilantro/coriander, spring onion, and toasted cashews.

Notes

STORAGE: This salad can be made in advance and kept for up to four days in airtight containers in the fridge. Don’t pour the vegan salad dressing over at this point as it will make everything go soggy. Instead, store it in a jar or small individual jars, and pour it over the salad when you’re ready to eat.
Although the chopped vegetables will keep ok in the fridge, the cut edges can begin to go dry or discolour after a day or two. To keep the raw veggies fresher, cover them in fresh, cool water before storing. You can also add a squeeze of lemon to the water. When you’re ready to eat your salad, drain the water off the vegetables and pat them dry with a clean towel. Top with the griddled corn, dressing and garnish.

Nutrition

Calories: 220kcalCarbohydrates: 29gProtein: 7gFat: 11gSaturated Fat: 2gFiber: 5gSugar: 10g
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