Author Notes
I try to cook seasonally and locally for my famiIy. I often go to our Farmers' Market and always try to buy something we've not had before. So the baby salad turnips are from there and the radish and mint from my yard.
This recipe can be adjusted to make it zing by adding more lime juice. It can be toned down by peeling the salad turnips. —This Little Piggy (Lisa)
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Ingredients
- The salad
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1 bunch
baby salad turnips cut in julienne strips
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1 bunch
radishes cut in julienne strips
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2 tablespoons
chopped fresh mint
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1 tablespoon
toasted sesame seeds
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1/4
finely chopped white cabbage
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1/2
apple finely sliced
- The dressing
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2 tablespoons
toasted sesame oil
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1 tablespoon
rice wine vinegar
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1 tablespoon
lime juice
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1 pinch
salt and pepper
Directions
- The salad
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Mix all the ingredients together in a salad bowl.
- The dressing
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In a small bowl, whisk the vinegar and lime juice.
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Slowly add the oil, whisking all the time.
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Taste and season with salt and pepper.
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Taste again and add more lime juice.
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