Asian Vegetables with Vinaigrette Dressing
Ginger juice is easy to make — just grate a few slices of ginger and squeeze out the juice with your fingers.
INGREDIENTS | SERVES 4
- 1 8-ounce can baby corn
- 1 teaspoon sugar
- 1 red bell pepper
- 1 teaspoon rice vinegar
- ½ cup mung bean sprouts
- ¼ teaspoon ginger juice, or to taste
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
Rinse the baby corn in warm running water. Wash the red pepper and mung bean sprouts. Drain all the vegetables well. Remove the stem and seeds from the red pepper and cut into cubes. Place in a large bowl.
Combine the olive oil, soy sauce, sugar, rice vinegar, and ginger juice.
Toss the vegetables with the dressing. Let the salad sit for about 30 minutes before serving.
