Asian Corn, Jicama, and Carrot Salad

Ingredients:

For the salad:

• 1/2 long cucumber, cut into strips
• 1 can (450 g) of young canned corn, drained, rinsed and mashed
• 1 large carrot, cut into strips
• 1 stalk celery, cut into sticks
• 1/2 jicama, cut into strips

For filling:

• 3 tbsp. l. rice vinegar
• 1/4 cup chopped cilantro
• 1/2 tsp finely grated garlic
• 1/2 teaspoon crushed jalapeño pepper
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1 tbsp. grated ginger root

Preparation:

1. In a small bowl, combine rice vinegar, cilantro, a tablespoon each of sesame seeds and grated ginger, a teaspoon of sesame oil, garlic, and jalapeño pepper. Season with salt to taste.
   
   Place all the vegetables and corn in a salad bowl. Stir in the prepared spicy dressing.