Ginger and Coriander Corn Salad
Ginger and Coriander Corn Salad
Get this quick and easy ginger and coriander corn salad recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • 1 tablespoon Olive oil
  • 250 grams (8¾ ounces) smoked streaky Bacon (American-style Bacon), chopped
  • 1 Onion, finely chopped
  • 4 cloves Garlic, finely chopped
  • 30 grams (1 ounce) fresh Ginger, grated
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 250 grams (8¾ ounces) Mushrooms, thinly sliced
  • 750 grams (26¼ ounces) frozen Corn, defrosted in a sieve under warm running water
  • Handful fresh Coriander (Cilantro), chopped
  • 4 tablespoons soy sauce
  • Freshly ground black pepper
  1. Heat the oil in a large frying pan and fry the bacon and onions together until the bacon is slightly crispy and the onions are golden and soft, about 5 minutes
  2. Add the garlic and half of the ginger and cook for 1 minute. Add the green, red and yellow peppers with the mushrooms and cook until the peppers are lightly soft and the mushrooms are soft, 4 minutes
  3. Add the corn and coriander and stir to combine. Add the soy sauce, black pepper and remaining ginger and stir to combine

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