Asian Corn, Jicama, and Carrot Salad
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Asian-Style Corn, Jicama, and Carrot Salad - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the salad:
- 1/2 long cucumber, cut into strips
- 1 can (450 g) of young canned corn, drained, rinsed and mashed
- 1 large carrot, cut into strips
- 1 stalk celery, cut into sticks
- 1/2 jicama, cut into strips
For filling:
- 3 tbsp. l. rice vinegar
- 1/4 cup chopped cilantro
- 1/2 tsp finely grated garlic
- 1/2 teaspoon crushed jalapeño pepper
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp. grated ginger root
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Recipes with similar ingredients: carrot, jicama, cucumbers, corn, celery, rice vinegar, sesame, chili pepper, jalapeno pepper, cilantro, garlic, ginger root
Cooking the dish according to the recipe:
- In a small bowl, combine rice vinegar, cilantro, a tablespoon each of sesame seeds and grated ginger, a teaspoon of sesame oil, garlic, and jalapeño pepper. Season with salt to taste.
Place all the vegetables and corn in a salad bowl. Stir in the prepared spicy dressing.
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