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Korean Vegetable Salad

Mormon.Cook's picture
  Turnip 1 Small
  Salt 1 Teaspoon
  Vegetable oil/Sesame oil 3 Tablespoon
  Onion 1 Small
  Mushrooms 1 Cup (16 tbs)
  Celery ribs 2
  Green onions 3
  Carrot 1
  Soy sauce 3 Tablespoon
  Brown sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Pine nuts/Almonds 1 Tablespoon

Cut turnip in thin strips. Sprinkle with salt. Set aside for 15 minutes. Heat oil in small frying pan or wok. Add turnip and onion, and stir-fry 3 to 4 minutes; transfer to paper towels to drain. Stir-fry mushrooms in oil for 4 minutes; transfer to paper towels. Stir-fry celery in oil for 3 minutes; transfer to towels. Cover stir-fried vegetables and chill. Add green onions and carrots. Combine soy sauce, brown sugar, vinegar, ginger, and nuts. Pour over vegetables. Toss lightly.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 181 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1158.5 mg48.3%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2.4 g9.6%

Sugars 7.7 g

Protein 3 g5.9%

Vitamin A 60% Vitamin C 19.5%

Calcium 3.5% Iron 5.5%

*Based on a 2000 Calorie diet

Korean Vegetable Salad Recipe