Japanese Turnip Salad

Japanese Turnip Salad

Not well known or understood, these amazing turnips are very different from their North American friends. Unlike their slightly bold and sometimes ‘woody’ North American fall harvest counterparts, these are a spring/summer harvest turnip and they are delicate and sweet and both the bulb AND the greens are edible…..either cooked or raw. They offer a wonderful source of Vitamin A, C and K as well as Lutein and a great ‘water chestnut-like’ crunch to salads and side dishes.

Easy to grow in North American gardens this is a must have veg to add to your garden as well as your summer salads and other side dishes (I promise to add more recipes soon – you’ll see how diverse this tasty root vegetable is!).

Ingredients:

Gather a wide selection of your favourite salad greens.

From my garden I have harvested both Red & Green Romain Lettuce, Black Kale, Dragon Kale, Baby Bok Choi leaves, Spinach, Arugula, green onions and fresh radish.

Give your greens and your Japanese Turnip a nice luke warm bath in the sink to shake off any dirt or bugs. Let air dry in a colander (aka strainer).

Chop garden greens and radish into bite sized pieces and place in a large bowl.

Remove ‘leggy’ root stem from Japanese turnip and remove leaf stems.

Chop leaves and simply slice the round white turnip into thin strips and add to your salad bowl.

Add your favourite dressing, toss to combine and serve.

How simple is that??!!

You’ll love the crunch of the turnip and you’re giving yourself lots of greatly appreciated vitamins that a regular salad just wouldn’t offer. YUM!