Cooked Vegetable Salad

Cooked Vegetable Salad


1 small turnip, peeled cut into fine strips

2 tsp. salt

2 tbsp. sesame oil

1 tbsp. oil

2 cloves garlic, finely chopped

1 large onion, thinly sliced into rings

200 g button mushrooms, sliced

1 large carrot, cut into fine strips

½ red capsicum, cut into fine strips

4 spring onions, chopped


¼ cup soy sauce

1 tbsp. white vinegar

3 cm fresh ginger; very finely sliced and cut into fine strips

1-2 tsp. soft brown sugar

½ cup toasted pine nuts, to garnish


1. Place the turnip on a plate lined with a paper towel. Sprinkle with salt, and then set aside for at least 20 minutes. Rinse under cold water; pat dry with paper towels.

2. Heat oils in large frying pan. Stir-fry the garlic turnip and onion for 3 minutes over medium heat until golden. Add remaining vegetables, toss well, cover and steam for 1 minute. Remove vegetables from the wok and set aside to cool.

3. TO MAKE DRESSINGS: Combine the soy sauce, vinegar, ginger and sugar in a bowl.

4. Pour dressing over cooled vegetables and toss. Arrange on a serving plate, sprinkle with pine nuts.

Serves 4

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