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Spinach Baby Corn Salad
This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.
5
from 1 vote
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Course:
Main dish, Side Dish
Cuisine:
Asian
Diet:
Gluten Free, Vegan, Vegetarian
Keyword:
asian salad, spinach baby corn salad, spinach salad, vegan salad ideas
Prep Time:
5
minutes
minutes
Cook Time:
9
minutes
minutes
Total Time:
14
minutes
minutes
Servings:
4
Calories:
189
kcal
Author:
Veg Kitchen
Ingredients
4
ounces
baby spinach leaves
15
ounces
canned baby corn
drained
1
cup
daikon radish
or white turnip, cut into matchsticks
1
cup
carrots
pre-grated or thinly sliced
3
mandarin oranges
sectioned, canned or jarred is fine
2
scallions
thinly sliced
¼
cup
toasted slivered almonds
salt and pepper
to taste
Citrus Dressing:
2
tablespoons
lemon or lime juice
or more, to taste
1
tablespoon
dark sesame oil
2
tablespoons
orange juice
preferably fresh
2
teaspoons
agave nectar
US Customary
-
Metric
Instructions
Combine the salad ingredients in a serving bowl and toss together.
Combine the dressing ingredients in a small bowl and stir together.
Drizzle the dressing over the salad just before serving and toss well.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
61
mg
|
Potassium:
671
mg
|
Fiber:
5
g
|
Sugar:
23
g
|
Vitamin A:
10532
IU
|
Vitamin C:
89
mg
|
Calcium:
93
mg
|
Iron:
2
mg
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free vegan cheat sheet
, packed with my favorite easy substitutions to make any recipe vegan.