Sunday, April 10, 2011

Tokyo Market Turnips Sunomono-Style

Never having purchased turnips, I was both excited and daunted by their appearance in my CSA box this week. But my confidence was bolstered by the accompanying newsletter - and suggestion by Chef Andrew for a turnip sunomo (vinegared salad). Tokyo Market Turnips are mild and thin-skinned. So, it's not even necessary to peel them, much less cook them. Perfect for a quick Sunday dinner.

Chef Andrew suggests sugar; I wanted other layers of flavor on top of the sweet, so I used ginger syrup and added chopped fresh dill.


  • 1/2 C shredded turnips (I didn't even peel them)
  • 1/2 C shredded carrots
  • 1/2 C thinly sliced cucumbers (I used Persian cucumbers)
  • 1 C rice vinegar
  • 1 C water
  • 2 T ginger syrup
  • fresh dill

Whisk all ingredients together. Pour over vegetables. Sprinkle with pink Himalaya salt. Serve over fresh spinach.


  1. Those turnips are simply gorgeous and I love that salad you made. It's exactly the kind of thing I enjoy eating.

  2. how fun that you are discovering all sorts of great food through your csa..i am very envious. i love your summary looks amazing! thank you for sharing with tuesday night supper club.

  3. I grew Tokyo Market this and last year. They are so delicious. My teen daughter and her friends go pick and eat them after school. I'm going to try your recipe. It seems like it will complement the flavor of these turnips nicely. Thank you for posting it.


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