Garden Vegetable Slaw with Pea shoots, Corn, and a Creamy Calamansi Dressing
food flavor fascination
food flavor fascination
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Ingredients

  • 25-30 minutes
  • Ingredients
  • 1-2 cups of grilled eggplant (any type is fine), sliced and cut into ~1.5 inch pieces
  • 1/2-1 cup grilled banana peppers (or other type of sweet & mildly spicy pepper), sliced in ~1/4 inch wide rings (deseeding is optional)
  • 2 ears fresh corn, I suggest organic (cooked and off of the cob, which is about 1.5 cups corn kernels)
  • 1-2 cups pea shoots, cut into ~2 inch long pieces)
  • 1 cup cherry tomatoes, cut in half (or left whole if you like)
  • 4-5 stalks green onions, sliced and reserving some for garnish
  • ~10-12 mint leaves, chiffonade or finely chopped (save some for garnish too)
  • Make the creamy calamansi dressing (recipe below) before preparing the salad (for optimal flavor prepare at least an hour ahead of time).
  • Put all of the ingredients in a large bowl and toss with the dressing. Garnish with sliced green onions, mint, and enjoy!

Instructions

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