Assorted vegetables (namool)

1 bn Spinach
      9 oz Daikon radish, peeled
           -- & thinly julienned
      2 oz Carrot, peeled
           -- & thinly julienned
    1/4 ts Salt
 10 1/2 oz Soybean sprouts
      7 oz Fiddlehead, cooked
      1 tb Sesame oil
      1 ts Ground sesame seeds
           Salt

-----------------------------SPINACH SEASONINGS-----------------------------
      1 tb Minced green onion
      1 tb Sesame oil
    1/2 ts Salt
    1/2 ts Ground sesame seeds

--------------------------DAIKON/CARROT SEASONINGS--------------------------
      1 tb Vinegar
      2 ts Sugar
      2 ts Ground sesame seeds
      1 ts Crushed garlic
      1 ts Minced green onion
    1/4 ts Ground chili pepper

---------------------------BEANSPROUT SEASONINGS---------------------------
      1 tb Sesame oil
      2 ts Minced green onion
  1 1/2 ts Ground sesame seeds
      1 ts Crushed garlic
    1/2 ts Salt

---------------------------FIDDLEHEAD SEASONINGS---------------------------
      1 ts Crushed garlic
      2 tb soy sauce
      1 tb Minced green onion
      2 ts Sake
      2 ts Mirin
 
  Wash spinach well and cook in boiling salted water to wilt.  blanch
  in cold water.  Drain, and squeeze out excess water.  Cut spinach
  into 1-1/2 inch lengths.  Add Spinach Seasonings and mix well.
  Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon
  salt. Let stand 10 minutes, then lightly squeeze out water.  Add
  daikon/carrot seasonings and mix well.
  Discard roots of soybean sprouts.  Wash and place sprouts into a pan
  with enough water to cover and a pinch of salt.  Cover and cook over
  medium heat for 10 minutes.  Drain well and cool.  Mix in beansprout
  seasonings.
  Drain fiddlehead.  Stir fry in 1 tablespoon sesame oil.  Add
  beansprout seasonings to taste.  Cook down and sprinkle with ground
  sesame seeds.
  Arrange cool vegetables in separate sections on serving dish, or
  present in individual bowls.