Cucumber and Hakurei Turnip Salad
by Laura Frerichs, Tastemaker in Residence - Adapted via Boston Organics
Mix together with the sliced turnips. While the cucumbers are sitting, combine the rice vinegar, sugar, soy sauce, ginger, red pepper flakes if using, sesame seeds, and a little black pepper to taste. Pour the vinegar mixture over the drained cucumbers and turnips and stir to combine. Refrigerate until ready to serve.
Ingredients
1 medium cucumber, thinly sliced and/or a mix of thinly sliced cuke and kohlrabi
4 hakurei turnips, thinly sliced
1 1/2 Tbsp. rice vinegar
1 1/2 Tbsp. sugar
1/2 tsp. freshly grated ginger
1/8 tsp. red pepper flakes
A few dashes Soy Sauce
1 tsp. sesame seeds
Salt and pepper to taste
Instructions
Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for about 20 minutes to get rid of any excess moisture. Mix together with the sliced turnips.
While the cucumbers drain, combine the rice vinegar, sugar, soy sauce, ginger, red pepper flakes, sesame seeds and pepper to taste.
Pour the vinaigrette over the combined cucumbers and turnips and stir to combine. Refrigerate until ready to serve.
Roasted Hakurei Turnips
Hakurei turnips are often eaten raw in a salad, similar to a radish. But if you want to try something new, they are amazingly sweet and savory when roasted.
Ingredients
4-8 hakurei turnips, washed and scrubbed
Olive oil
salt
Instructions
Preheat oven to 350 degrees.
Cut large turnips in half or in quarters (make sure all turnips and pieces are around the same size so they roast evenly), and place on a roasting tray. Add a splash of olive oil and season with salt and pepper.
Roast 20 minutes or until slightly soft. Allow to cool somewhat. Serve as a side or you can serve over rice with a drizzle of soy sauce and some freshly sautéed snap peas and kale.