Asian Salad

By beanie

Ingredients

• 1/2 English cucumber
• 1 lg. carrot
• 1 celery stalk
• 15 oz. can baby corn
• 3 T rice vinegar
• 1/4 cup chopped cilantro
• 2 T soy sauce
• 1 T seasme seeds
• 1 T ginger
• 1 t sesame oil
• 1/2 t garlic
• 1/2 t jalapeno

Preparation

Step 1

Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.