Korean Vegetable Salad Recipe

Korean Vegetable Salad picture

Summary

Servings4Cuisine

Ingredients

 Turnip1 Small
 Salt1 Teaspoon
 Vegetable oil/Sesame oil3 Tablespoon
 Onion1 Small
 Mushrooms1 Cup (16 tbs)
 Celery ribs2
 Green onions3
 Carrot1
 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

Directions

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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