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Prep time
10 minutes
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Makes
4 side dishes
Author Notes
This kind of Japanese side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. The late summer Japanese turnips are delicious raw so I paired them with California Tangelos. The Minneola Tangelos started appearing here last year, and have a very strong juice and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked). —BoulderGalinTokyo
Ingredients
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2
mild & sweet turnips, about 200g.
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2
Minneola Tangelos
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1/2 teaspoon
salt
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4 tablespoons
mild oil and vinegar dressing (example below)
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10
caper berries OR 8 caper berries + 1/2 teas. regular capers, rinsed
Directions
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If using a Japanese variety turnip like Hakurei or Macomber you don't have to peel if unblemished. If some discolorations then peel.
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Cut top off, cut in half down the middle, cut the half in half top to bottom, then thinly slice across the grain.
Cover with cold water, add the salt, and mix well. Let set about 10 minutes.
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Zest one tangelo. Then remove peeling and pith, and section the tangelo. Save the juice. Cut sections into thirds.
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Drain turnips and rinse. Squeeze excess water out. Add to bowl with tangelo sections.
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Combine zest, dressing, and any juice from the tangelos. Mince 2 caper berries, throw stems out; or mince capers if using. (Caper berries are much more expensive so I like to keep for presentation. Taste of dressing should be very mild, NOT spicy.)
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Clear Japanese Dressing-- 2 Tablespoons Rice (Sushi) Vinegar or White Wine vinegar,
4 Tablespoons Vegetable or grape seed oil,
1/4 teaspoon salt,
1/4 Freshly ground white pepper
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