Nanjing New Year's salad (Jin ling su shen jin) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 48) by Fuchsia Dunlop

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Notes about this recipe

  • krista_jo on March 28, 2017

    I committed the cardinal sin of not reading the recipe through all the way and, having laboriously chopped all of the vegetables, almost cried when I saw that I was going to have to cook them all separately. It's a good salad, full of different flavours and contrasts and colours. But it's a high ratio of effort for the payoff. It reminds me a lot, in appearance, flavour, and cooking method, of the Korean noodle dish japchae. (I would perhaps reduce the sugar next time.) This made a mountain of vegetables, probably sufficient for 5 people as a side dish with 2-3 other dishes.

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