The weather is getting warmer and the craving for salad is real! This salad is refreshing, easy to make, and moreover it’s delicious! We used Japanese turnips known as Kabu or salad turnips, but you can use other types of radish as well. We chose this type of turnip as it’s not too pungent or spicy but sweet and juicy, and it’s a seasonal vegetable where we live (Victoria, BC).
We highly encourage everyone to try this recipe and enjoy as a side dish, and topping for salad, sandwich, noodle, or rice bowl!
Summer Turnip Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
2.5 cup (4 medium sizes) Halved and sliced salad turnips (Kabu, Japanese turnip)
½ tsp Salt
2 tsp Ginger miso
1 Tbsp Lemon juice
1 Tbsp Apple cider vinegar
Toasted sesame seeds
(optional) Chopped chives
Wash turnips including leaves and cut the turnips in half and slice thinly (or you can slice whole turnips on a mandoline.) in a bowl.
Cut the leaves into 2 inch long size and set aside.
Sprinkle ½ salt and put 2 tsp of ginger miso on sliced turnips, and massage well. Then set aside for 5-10 minutes.
Add lemon juice and vinegar to the prepared turnips, then add the remaining leaves and gently toss all the ingredients thoroughly.
Sprinkle toasted sesame seeds and add chopped chives or green onions (or your favourite other herbs) to finish.
This salad can be stored in the fridge for a couple of days.