Asian-style corn, hikama and carrot salad – detailed cooking recipe. Share with friends: 
Photo of the dish: Antonis Achilleos Time: one 5 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For salad:
- 1/2 long cucumber, cut into strips
- 1 can (450 gr.) Of young canned corn, drain rinse and rinse the grains
- 1 large carrot, cut into strips
- 1 stalk of celery, cut into heels
- 1/2 hikama tuber, cut into strips
For refueling:
- 3 tbsp. l rice vinegar
- 1/4 Art. chopped cilantro
- 1/2 tsp grated on small garlic
- 1/2 tsp chopped jalapeno peppers
- 1 tsp sesame oil
- 1 tbsp. l sesame seeds
- 1 tbsp. l grated ginger root
Recipes with similar ingredients: carrots, hikama, cucumbers, corn, celery, rice vinegar, sesame, chili pepper, pepper jalapenos, cilantro, garlic, ginger root
Recipe preparation:
- In a small bowl, mix rice vinegar, cilantro, in the dining room a spoonful of sesame and grated ginger, a teaspoon of sesame oil, garlic and jalapeno peppers. Salt to taste. Pour everything into the salad bowl. vegetables and corn. Stir in cooked hot dressing.
