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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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