Asian Vegetable Salad

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There’s a medley of wonderful Asian flavours in this beautiful salad. For a more authentic taste, use daikon radish, cut into thin strips.

Tags: Intermediate, 30 mins, Salads, Lunches, Vegetables, Tofu, Asian, President's Choice Blue Menu, Soy, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 5  minutes
Total: 25  minutes

Additional Information


1 pkg (350 g) PC Blue Menu Firm Teriyaki Marinated Tofu
1/2 cup (125 mL) PC Toasted Sesame Vinaigrette
2 cups (500 mL) snow peas, trimmed
1 cup (250 mL) quartered radishes
2 carrots, shredded
2 green onions, thinly sliced on diagonal
1 can (398 mL) no name Whole Miniature Corn Cob, drained
1/2 cup (125 mL) cashews


  1. In large pot of boiling, salted water, cook snow peas for 1minute or until tender-crisp. Drain. Immediately plunge into bowl of cold water; let stand until cold, about 2 minutes. Drain and place in large salad bowl.
  2. Drain tofu, reserving marinade. Cut tofu into bite-sized pieces. Add tofu, tofu marinade, radishes, carrots, green onions, corn cobs, cashews and vinaigrette to snow peas. Gently mix together. Serve sprinkled with toasted sesame seeds, if desired.


Chef's Tips

Perfect as a side dish with any chicken or meat cooked with PC Honey Hoisin Stir-fry Sauce, PC Ginger Soy Stir-fry Sauce, PC Black Bean Spicy Stir-fry Sauce or PC Memories of Szechwan.

Nutritional Information

Per 1-1/3 cup (425 mL) serving
Calories 250 Cal
Fat 16 g
Sodium 480 mg
Carbohydrate 16 g
Fibre 3 g
Protein 11 g (includes 7.7 g soy protein)