Whipstone Farm Japanese Turnip Salad
March 20th, 2009
from Cory and Shanti Rade
Japanese Salad Turnips, sliced about ΒΌ inch thick
Sugar snap peas, strings pull off, cut into 1 inch pieces (optional)
One of the following herbs: chives, garlic chives, green onions or dill, chopped
Rice vinegar
Olive oil
Sesame seeds, toasted
Salt
Place all the vegetables in a bowl, add the oil, vinegar, salt and sesame seeds. Mix well. Place in the fridge for at least an hour to let the dressing soak in. Enjoy.
This recipe also works well in summer with cucumbers in place of turnips.
cucumbers, Recipes By Ingredient, salads, The Recipes, turnips
any tips on the ratio of oil to vinegar?
I don’t measure, but probably twice as much vinegar as oil, and enough of both to cover the vegetables, so they get nice and saturated with the dressing.