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Baby Corn Salad


Prep time: 10 minutes 

Total time: 15 minutes


For the salad:

  • ½ Tbsp.  Dynasty Sesame Oil
  • 1 can Dynasty Baby Corn
  • 2 medium carrots, ribboned
  • ¼ red cabbage, shredded
  • ½ cup sugar snap peas, halved lengthwise
  • 1 cup cilantro leaves whole, stalks chopped
  • 4 green onions, thinly sliced
  • ½ cup cashews, toasted


  • 2 Tbsp.  Kikkoman soy sauce
  • 1 Tbsp.  Dynasty Sesame Oil
  • 1 Tbsp.  lime juice
  • 2 tsp. Kikkoman Manjo Aji Mirin
  • 1 tsp. maple syrup
  • 1 tsp. J-Basket Roasted White Sesame Seeds
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  1. Heat the  Dynasty Sesame Oil in a griddle pan over high heat. Once hot, add the Dynasty Baby Corn and cook until they are charred on all sides, about 5 minutes.
  2. Add all dressing ingredients to a jar or container with a lid, then shake well until combined.
  3. Serve up the ribboned and shredded vegetables, topped with the Dynasty Baby Corn and dressing. Garnish with cilantro, green onion, and toasted cashews.

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Dish Type / Ethnic Cuisine