Cold Fresh Ginseng Salad (Susam Naengchae)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the dirt off the fresh ginseng, trim the fine roots, and slice thinly lengthwise.
2. Thinly slice the pear, cucumber, and celery each into 1.5cm x 7cm pieces.
3. Finely chop the jujubes and yuzu.
4. Soak the ginseng, cucumber, pear, and celery in cold water to keep them crisp.
5. Combine the jujubes, yuzu syrup, salt, vinegar, and honey water to make a low-sodium cold salad sauce.
6. Drain the vegetables from step 4, remove the moisture, and toss lightly with the sauce to serve.