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Baby corn and toasted almond salad with wasabi dressing
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy Asian-inspired baby corn side dish, a festive addition to any holiday feast.
Ingredients:
  • 1 x 125g pkt whole blanched almonds
  • 1kg baby corn
  • 80ml (1/3 cup) peanut oil
  • 20.00 ml finely grated fresh ginger
  • 20.00 ml rice wine vinegar
  • 2 tsp wasabi paste
  • Salt
Instructions:
  • Toast almonds in a medium frying pan over medium heat, stirring occasionally, for 5 minutes until golden. Let cool for 10 minutes, then roughly chop.
  • Preheat a barbecue grill or chargrill to medium-high. In a large bowl, coat the baby corn with 1 tablespoon of oil. Grill one-third of the corn for 7 minutes, turning occasionally until tender. Keep warm by covering loosely with foil and repeat with the rest of the corn in 2 more batches.
  • In a large serving bowl, mix together the almonds and corn. In a separate jug, whisk together the remaining oil, ginger, vinegar, and wasabi paste. Pour the dressing over the corn mixture and toss well to combine. Season with salt to taste.

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