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Mixed Vegetable Salad

Flavors.of.Asia's picture
  Turnip 1 Small
  Salt 1 Teaspoon
  Sesame oil 3 Tablespoon
  Onion 1 Small, finely chopped
  Sliced mushrooms 1 Cup (16 tbs)
  Celery stalks 2 , thinly sliced
  Scallions 3 , thinly sliced
  Carrot 1 , cut into thin strips
  Soy sauce 3 Tablespoon
  Soft brown sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Finely chopped pine nuts 1 Tablespoon

Cut the turnip into long, thin strips, then sprinkle over the salt.
Set aside for 15 minutes.
Heat the oil in a small frying-pan.
When it is hot, add the turnip strips and fry for 3 to 4 minutes, turning occasionally, or until they are crisp.
Transfer to kitchen towels to drain.
Add the onion to the pan and fry until it is golden brown.
Transfer to kitchen towels to drain.
Add the mushrooms and fry them for 4 minutes, stirring frequently.
Transfer to kitchen towels to drain.
Finally, fry the celery in the pan for 3 minutes, then transfer to kitchen towels.
Put all the vegetables in a bowl and leave until they are cold.
Stir in the spring onions (scallions) and carrot.
Combine all the dressing ingredients, then pour over the mixture.
Toss lightly before serving

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 709 Calories from Fat 490

% Daily Value*

Total Fat 56 g86.1%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4634.9 mg193.1%

Total Carbohydrates 49 g16.5%

Dietary Fiber 8.6 g34.3%

Sugars 29.3 g

Protein 9 g17.9%

Vitamin A 220.2% Vitamin C 61.2%

Calcium 14.7% Iron 19.2%

*Based on a 2000 Calorie diet

Mixed Vegetable Salad Recipe