Korean Vegetable Salad Recipe

Korean Vegetable Salad picture




 Turnip1 Small
 Salt1 Teaspoon
 Vegetable oil/Sesame oil3 Tablespoon
 Onion1 Small
 Mushrooms1 Cup (16 tbs)
 Celery ribs2
 Green onions3
 Soy sauce3 Tablespoon
 Brown sugar1 Tablespoon
 Vinegar1 Tablespoon
 Ground ginger1⁄2 Teaspoon
 Pine nuts/Almonds1 Tablespoon

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


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.