100 gm - Noodles or thin pasta
1 medium – size carrot, pared and cut into matchsticks
1 small head lettuce, trimmed, washed, dried and torn into bite size pieces
1 small Capsicum, cored, seeded and thinly sliced
½ cup sliced Celery
1 small Onion sliced
¼ cup Corn kennels
Soy sauce- 2 tbsp
Rice wine vinegar- 2 tbsp
Oriental Sesame oil- 11/2 tsp
Cilantro or Parsley, chopped - 1 tbsp
Ginger, finely chopped - 1 ½ tsp
Pepper powder- ¼ tsp
Chicken broth – ¼ cup
Mayonnaise- ¼ cup
Peanuts, chopped – 2 tbsp
- Prepare Salad:
Cook Noodles/Pasta according to package directions. Drain; rinse with cold water; drain well. Combine noodles/pasta, carrots, lettuce, capsicum, celery, onion and corn in large bowl.
- Prepare Dressing:
Stir together soy sauce, vinegar, sesame oil, cilantro and ginger in small bowl. Add dressing to pasta; toss well to combine. Refrigerate, covered, until serving. Whisk together chicken broth and mayonnaise in small bowl until smooth. Refrigerate, covered until serving.
- To Serve:
Toss salad with mayonnaise mixture. Garnish with peanuts.
Make-Ahead Tip: The salad and mayonnaise mixture can be prepared separately up to 2 days ahead and refrigerated, covered. Toss with the mayonnaise mixture just before serving.
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