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Spring Vegetable Salad with Asian Dressing

Preparation time: 
20 minutes
Cooking time: 
5 minutes


  • 425g can baby corn, drained and halved lengthwise
  • 1 large red capsicum, thinly sliced
  • 1 Lebanese cucumber, peeled, then cut into ribbons with a vegetable peeler (discard seedy centre)
  • 100g snow peas, blanched, then julienned
  • 100g mixed salad greens
  • 125g (about 4) red radishes, trimmed and thinly sliced
  • 3/4 cup fresh coriander

Asian Dressing

  • 3 teaspoons (15mL) sesame oil
  • 3 teaspoons Kikkoman Naturally Brewed Less Salt Soy Sauce
  • 1 teaspoon honey
  • 1 clove garlic, crushed


  1. Mix salad ingredients in bowl.
  2. In a small bowl, combine the dressing ingredients and whisk well.
  3. Drizzle the dressing over the salad and toss to combine. Serve immediately.