2 pounds turnips, julienne-cut
8 ounces julienne-cut carrot
1 scallion, finely chopped
1 tablespoon minced fresh ginger
1/2 tablespoon honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
Sesame seeds, for garnish, optional
No need to peel the turnips. Julienne them by using the large hole shredding disc on a food processor, a julienne vegetable peeler, a mandolin or v-slicer, or slice into planks and then into julienne slices.
Combine turnips and carrots in a large bowl.
To make the vinaigrette, whisk the scallion, ginger, honey, soy sauce, rice vinegar, and lime juice. Slowly whisk in the sesame and vegetable oil.
Add about half the vinaigrette to the turnips and toss with tongs. Add more as necessary. You don't want a pool of dressing at the bottom of the bowl.
Add the cilantro and sesame seeds. Serve chilled or at room temperature.
Note: If you like it spicy, add some sriracha or red pepper flakes to the vinaigrette. If you want some more crunch, top with chopped roasted peanuts.
Chef Lisa inspired from an idea by Chef Laura Cotton
Nutritional data not available