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Korean Vegetable Salad

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This is a unique and winning Korean Vegetable Salad! It is perfect for your parties as not only is it visually appealing but the flavor of this salad is out of this world! Surprise your family and friends with this delicious Korean Vegetable Salad!
  Turnip 1 Small, peeled
  Salt 1 Teaspoon
  Vegetable oil 4 Tablespoon
  Onion 1 Small, finely chopped
  Mushrooms 4 Ounce, wiped clean and thinly sliced
  Celery stalks 2 , thinly sliced
  Spring onions 3 , chopped
  Carrot 1 , scraped and sliced
  Chopped pine nuts 1 Tablespoon
  Soy sauce 3 Tablespoon
  Soft brown sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon

With a sharp knife, cut the turnip into long, thin strips.
Sprinkle the strips with the salt and set aside for 15 minutes.
In a small frying pan, heat 2 tablespoons of the oil over moderate heat.
When the oil is hot, add the turnip strips.
Fry for 3 to 4 minutes, turning occasionally or until they are crisp.
Transfer the strips to kitchen paper towels to drain.
Add the onion to the pan and fry, stirring occasionally, for 8 to 10 minutes, or until it is golden brown.
Transfer the onion to kitchen paper towels to drain.
Add the mushrooms to the pan, with more oil if necessary, and fry, stirring frequently, for 4 minutes.
Transfer the mushrooms to kitchen paper towels to drain.
Fry the celery for 2 to 3 minutes, or until it is gold.
Transfer the celery to kitchen paper towels to drain.
When the fried vegetables are cold, combine them with the spring onions [scallions] and carrot in a serving dish.
Sprinkle the pine nuts on top.
In a screw top jar, combine the soy sauce, sugar, vinegar, pepper and ginger.
Shake well and pour the dressing over the vegetables.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 865 Calories from Fat 625

% Daily Value*

Total Fat 71 g109.7%

Saturated Fat 8.8 g43.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4640.7 mg193.4%

Total Carbohydrates 53 g17.7%

Dietary Fiber 9.9 g39.5%

Sugars 31.2 g

Protein 12 g25%

Vitamin A 220.2% Vitamin C 65.5%

Calcium 15.4% Iron 23.6%

*Based on a 2000 Calorie diet


Korean Vegetable Salad Recipe