Cooked Vegetable Salad Recipe

Cooked Vegetable Salad Recipe


1 Turnip, peeled, cut into fine strips

2 teaspoons Salt

1/2 cup Pine nuts

2 tablespoons Sesame oil

1 tablespoon Cooking oil

2 cloves Garlic, finely chopped

1 Large onion, thinly sliced into rings

2 sticks Celery, sliced

200g Button mushrooms, sliced

1 Large carrot, cut into fine strips

1/2 Red pepper (capsicum), cut into fine strips

4 Spring onions, chopped


Dressing :

1/4 cup Soy sauce

1 tablespoon White vinegar

3 cm Piece of fresh ginger, very finely sliced and cut into strips

1-2 teaspoons Soft brown sugar


Place the turnip on a plate lined with a paper towel. Sprinkle with salt, and then set it aside for at least 20 minutes. Rinse the turnip under cold water and pat dry with paper towels. Toast the pine nuts in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown. Remove from the pan at once to prevent burning and set aside. Heat the combined oils in a large frying pan or wok. Stir-fry the turnip, garlic and onion for 3 minutes over medium heat until lightly golden. Add celery, mushrooms, carrot, red pepper and spring onion and toss well; cover and steam for 1 minute. Remove the vegetables from the wok and set aside to cool. To make dressing : combine the soy sauce, vinegar, ginger and sugar in a bowl. Pour the dressing over the cooled vegetables and toss. Arrange them on a serving plate and sprinkle over the pine nuts. Serve with steamed rice, if you like.

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