1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE:
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion
Directions
In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight.
Serve with a slotted spoon. Top as desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Average Rating:
cjeffreys
May 16, 2020
This is a favorite for my husband and me. It is a great light side dish for almost any meal. My husband is not a veggie guy, but he loves this crisp salad.
Jann
Jul 1, 2019
Awesome salad! I made this as shown with the addition of several thinly sliced radishes. As a previous reviewer noted, the vegetables release a lot of liquid so the water in the marinade isn’t necessary if the salad is made a few hours ahead of time.
Suzanne
Feb 8, 2019
No comment left
Ruffshse
May 6, 2018
No comment left
rwippel
Oct 1, 2017
This is such a great, fresh side. I love to serve this along side Asian-inspired dishes. I've also found if you let it sit overnight, you don't need the water in the marinade. The vegetables will release enough of their own juices.
JMartinelli13
Sep 3, 2017
No major changes to this one- I had prepped veggies for another dish, so whatever form they were in, that's how I used them- my red onion was diced, my carrots were matchstick, etc. The title says it all on this one- crisp, spicy. I'll also add light and refreshing. It was a great side to burgers, a perfect summer lunch topped with some grilled chicken.
waynepat
Sep 19, 2016
Delicious!!!
mamarey
Jul 11, 2016
No comment left
mollymay4
Aug 14, 2015
made without the jalepenos but was still too hot for my taste. Otherwise delicious and will make again. love the variety of veggies in this salad. Very colorful presentation.
Orbs
Oct 1, 2014
Delicious. I served this on individual lettuce leaves. I used Champagne vinegar, and added 2 TBS of sweet chili sauce instead of the soy sauce. I chose chopped peanuts for my topping. Thank you, Alivia, for this tasty recipe.
Reviews
This is a favorite for my husband and me. It is a great light side dish for almost any meal. My husband is not a veggie guy, but he loves this crisp salad.
Awesome salad! I made this as shown with the addition of several thinly sliced radishes. As a previous reviewer noted, the vegetables release a lot of liquid so the water in the marinade isn’t necessary if the salad is made a few hours ahead of time.
No comment left
No comment left
This is such a great, fresh side. I love to serve this along side Asian-inspired dishes. I've also found if you let it sit overnight, you don't need the water in the marinade. The vegetables will release enough of their own juices.
No major changes to this one- I had prepped veggies for another dish, so whatever form they were in, that's how I used them- my red onion was diced, my carrots were matchstick, etc. The title says it all on this one- crisp, spicy. I'll also add light and refreshing. It was a great side to burgers, a perfect summer lunch topped with some grilled chicken.
Delicious!!!
No comment left
made without the jalepenos but was still too hot for my taste. Otherwise delicious and will make again. love the variety of veggies in this salad. Very colorful presentation.
Delicious. I served this on individual lettuce leaves. I used Champagne vinegar, and added 2 TBS of sweet chili sauce instead of the soy sauce. I chose chopped peanuts for my topping. Thank you, Alivia, for this tasty recipe.