Preparation

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.