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Sweet and Sour Turnip and Carrot Salad

March 6, 2012

Sweet and Sour Turnip and Carrot Salad

Have you ever walked by a turnip and wondered what to make with it? Well, here is a wonderful way to use an entire turnip. You’d be amazed at how little vegetable you end up with after you salt them and remove the water. Turnips are surprisingly mild in flavor and they are also slightly sweet. They look similar to ruby-heart radishes and the daikon radish, but they don’t have the same pungent taste.

Pickling with salt is a popular way to prepare vegetables in Japan, so I’ve applied the same method here. Removing the excess water prevents the dressing from becoming diluted. This is one of the simplest recipes to make and tasty too!

Sweet and Sour Turnip and Carrot Salad

Serves 2-4

Vegetables

1 medium carrot (about 3 ounces), peeled and cut into thin matchsticks about 1 ½ inches long

1 large turnip (about 8 ounces), peeled and cut into thin matchsticks about 1 ½ inches long

1-inch piece of lemon rind, pith removed

½ teaspoon salt

Dressing

3 tablespoons rice vinegar

1 tablespoon sugar

½ tablespoon mirin (sweet rice wine)

1. Place the carrots, turnips and lemon rind in a bowl; sprinkle salt over all and mix. Let the mixture sit for 10 minutes, to soften the vegetables. Remove the lemon rind. Squeeze out the excess liquid from the vegetables using your hands.

2. Mix the dressing ingredients together to dissolve the sugar. Add it to the vegetables and mix. Serve mounded on small individual plates.

Add lemon rind to salad for extra flavor.

Squeeze out excess water using your hands.

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6 Comments
  1. Ellen Gabel permalink

    Looks delicious! I’m always looking for new turnip recipes so I’m going to give this one a try. Do you think coarsely shredding the veggies would work as well? Seems like it would be faster than chopping into matchsticks.

    • Ellen, Yes, you could shred the turnip and carrots, but I would do it coarsely, if you can. Sometimes, a food processor will turn it into mush. The other way to save time is to slice them into thin rounds or moon-shapes. They will soften into nice shapes and they will still be crisp. I agree, chopping into matchsticks is tedious. Emi

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  2. Nichole permalink

    Just made this on a whim to try something new. I really like it. We’ll see it the kids like it to.

    • Nichole, I’m so glad you tried it. I hope the kids like it too. Emi

  3. Ellen Gabel permalink

    Made this last night. It was in the 80’s here so a cool salad to go along with our grilled salmon was just perfect. I coarsely grated it which saved a lot of time and it tasted great. This is going to be a go-to recipe this summer, I can tell!

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