from Cory and Shanti Rade

Japanese Salad Turnips, sliced about ¼ 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

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.