Turnip Salad (Mu Sangchae) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 pound Chinese turnip | 3 scallions | 1 inch fresh ginger root or 1/2 teaspoon powdered ginger |
| 3 cloves garlic | 1 teaspoon salt | 2 teaspoons white vinegar |
| 2 teaspoons sugar | 1 teaspoon sesame oil | 1 teaspoon sesame seeds |
| 1/2 to 2-1/2 teaspoons hot cayenne pepper | ||
| 1 | Slice the turnip into circles 1/8 inch thick, then slice again crosswise into thin finger-shaped pieces. Slice the scallions into finger-shaped pieces 2 inches long. Cut 1 clove garlic and the ginger in the same fashion, but as fine as possible. Crush the other 2 cloves garlic. |
| 2 | Place these ingredients in a bowl and mix well with the salt, white vinegar, sugar, sesame oil and sesame seeds. Add 1/2 teaspoon hot pepper; taste and add more until the desired hot flavor has been reached. |