Cucumber and Hakurei Turnip Salad

Summer has officially arrived, which means it’s the ideal time for Hakurei turnips. Often called a “salad turnip”, the Hakurei turnip is delicious when eaten raw and is known for its crisp flavor. We like slicing ours up with fresh cucumber for a light, crisp salad that is perfect for the summer heat.

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Yield

4

Prep time

30 Min

Inactive time

20 Min

Total time

50 Min

Print

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CUCUMBER AND HAKUREI TURNIP SALAD

The Hakurei turnip is a Japanese variety sometimes referred to as a salad turnip due to its crisp, delicious raw flavor. Unlike other turnips, these can be eaten raw. In this recipe we mix them with cucumbers for a bright, summer salad.

Ingredients

• 1 medium cucumber, thinly sliced
• 4 hakurei turnips, thinly sliced - save your greens (see below)
• 1 1/2 T rice vinegar
• 1 1/2 T 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

1. 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.
2. While the cucumbers drain, combine the rice vinegar, sugar, soy sauce, ginger, red pepper flakes, sesame seeds and pepper to taste.
3. Pour the vinaigrette over the combined cucumbers and turnips and stir to combine.
4. Refrigerate until ready to serve.

Notes:

Save and sauté your greens! Turnip greens are a great addition to other greens like kale, chard, spinach, etc. Mix in some scallions, garlic, and olive oil and give everything a quick sauté for a delicious side. 

Source: Shared Legacy Farms

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