Asian Chopped Vegetable Salad

• 1/4 cup rice vinegar
• 2 tablespoons canola oil
• 1 1/2 teaspoons chili oil or 1 1/2 teaspoons dark sesame oil
• 1 teaspoon sugar
• 1 cup snow peas, trimmed and coarsely chopped
• 3 cups napa cabbage, coarsely chopped (Chinese cabbage)
• 1 cup red cabbage, coarsely chopped
• 1 (8 ounce) jar baby corn, rinsed, drained, and coarsely chopped
• 1/3 cup red onion, chopped
• 1/2 cup daikon radishes or 1/2 cup red radish, cubed
• 2 -3 tablespoons chopped pickled ginger or 1 -1 1/2 teaspoon grated fresh ginger
• 1/2 cup enoki mushrooms (optional)

1. To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
2. Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
3. In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
4. Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.

rice vinegar, canola oil, chili oil, sugar, snow peas, cabbage, red cabbage, baby corn, red onion, daikon radishes, ginger, enoki mushrooms

Taken from www.food.com/recipe/asian-chopped-vegetable-salad-165719 (may not work)