Whipstone Farm Japanese Turnip Salad

by | Mar 20, 2009 | cucumbers, Recipes By Ingredient, salads, The Recipes, turnips | 3 comments

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
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.

3 Comments

  1. brooklynchick on June 20, 2010 at 11:59 pm

    any tips on the ratio of oil to vinegar?

    • Whipstone on June 21, 2010 at 3:05 pm

      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.

  2. Karin on May 25, 2012 at 11:20 pm

    Created this salad for the family and company last night. Not a big winner….although VERY PRETTY, and everybody took some. I did use black sesame seeds which looked gorgeous against the creamy flesh of the Japanese Turnip. Although I’d sampled the dressing, I think I ought to have put in more vinegar, and more salt. Company may have liked it better if I’d cut the turnip into matchstick pieces. Well, I have taken care of most of the leftovers. I also think that turnips aren’t everybodies favorite….live and learn!