Name: Pickled turnip, cucumber and ginger salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a side
Ingredients: 75ml rice wine vinegar; 2 tbsp caster sugar; 300g small turnips thinly sliced; ½ red onion halved and thinly sliced; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 1 tsp grated ginger; ¼ cucumber halved lengthways, deseeded and sliced; ½ red chilli finely sliced; good handful of coriander leaves; 2 tsp toasted sesame seeds

A vibrant turnip and cucumber salad on a serving plate

75ml rice wine vinegar
2 tbsp caster sugar
300g small turnips
thinly sliced
½ red onion
halved and thinly sliced
1 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp grated ginger
¼ cucumber
halved lengthways, deseeded and sliced
½ red chilli
finely sliced
good handful of coriander leaves
2 tsp toasted sesame seeds

Method

step 1
Gently heat the vinegar and sugar in a small pan until the sugar dissolves. Put the turnip slices and onion in a bowl, then pour over the warm vinegar. Cool completely.
step 2
Scoop the turnips and onion out of the pickling liquid and put on a serving dish. Whisk 2 tbsp of the pickling liquid with the soy, oil and ginger.
step 3
Add the cucumber to the turnips with the dressing and toss everything together. Scatter over the chilli, coriander and sesame seeds, and serve.