Skip to main content

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.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an