Korean Vegetable Salad
1 teaspoon salt
3 tablespoons sesame or other vegetable oil
1 small onion, finely chopped
1 cup sliced mushrooms
2 celery ribs, thinly sliced
3 green onions, sliced
1 carrot, cut in thin 2-inch strips
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vinegar
1/2 teaspoon ground ginger
1 tablespoon pine nuts or almonds, finely chopped
Ifood.tv
Overlay
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter