Korean Vegetable Salad Recipe
Summary
Ingredients
| 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 |
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
Directions
Chef
