1 medium cucumber, thinly sliced4 hakurei turnips, thinly sliced1 1/2 Tbsp. rice vinegar1 1/2 Tbsp. sugar1/2 tsp. freshly grated ginger1/8 tsp. red pepper flakesA few dashes Soy Sauce1 tsp. sesame seeds
Salt and pepper to taste
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. Refridgerate until ready to serve.
Serves about 4
Recipe adapted from Elly Says Opa
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This recipe was most recently featured in
Boston Organics Newsletter No. 25 of 2012.