Korean Vegetable Salad Recipe
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!
Ingredients
| Turnip | 1 Small, peeled | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 4 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| 4 oz. mushrooms, wiped clean and thinly sliced | ||
| Celery stalks | 2 , thinly sliced | |
| Onions spring | 3 , chopped | |
| 1 carrot, scraped and sliced | ||
| 1 tablespoon chopped pine nuts | ||
| Soy sauce | 3 Tablespoon (DRESSING) | |
| Soft brown sugar | 1 Tablespoon (DRESSING) | |
| Vinegar | 1 Tablespoon (DRESSING) | |
| Black pepper | 1/4 Teaspoon (DRESSING) | |
| Ground ginger | 1/4 Teaspoon (DRESSING) | |
Directions
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.
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.
Chef
