Baby Corn And Toasted Almond Salad With Wasabi Dressing

With spicy Asian flavours, this baby corn side dish is the perfect addition to the Christmas dinner menu.

The ingredient of Baby Corn And Toasted Almond Salad With Wasabi Dressing

• 1 x 125g pkt whole blanched almonds
• 1kg baby corn
• 80ml 1 3 cup peanut oil
• 1 tbsp finely grated fresh ginger
• 1 tbsp rice wine vinegar
• 2 tsp wasabi paste
• salt

The Instruction of baby corn and toasted almond salad with wasabi dressing

• heat a medium frying pan over medium heat add the almonds and cook stirring occasionally for 5 minutes or until toasted see microwave tip remove from heat and set aside for 10 minutes to cool coarsely chop
• preheat a barbecue grill or chargrill on medium high place the baby corn in a large bowl add 1 tablespoon of the oil and toss to combine cook one third of the corn on preheated grill turning occasionally for 7 minutes or until tender transfer to a bowl and cover loosely with foil to keep warm repeat with remaining corn in 2 more batches
• combine the almonds and corn in a large serving bowl combine the remaining oil ginger vinegar and wasabi paste in a jug drizzle corn mixture with dressing and toss to combine taste and season with salt

Nutritions of Baby Corn And Toasted Almond Salad With Wasabi Dressing

fatContent: 163 715 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

Share this post