Asian turnip salad

  • Vegetarian


1 red chilli, deseeded

½ tsp grated fresh root ginger

2 tbsp light soy sauce

1 lime, zest and juice

½ garlic clove, finely chopped

3 tbsp extra virgin olive oil

handful coriander leaves, roughly chopped

3-4 medium turnips (about 400g), peeled

100g pack watercress, tough stems discarded


1. Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.

2. Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


Asian turnip salad
  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 0 minutes

Serves: 4 as a starter or side

Nutritional Info

Typical values per serving:

Energy 543kJ
Fat 10.9g
Saturated Fat 1.6g
Carbohydrate 6.3g
Sugars 5.8g
Protein 1.9g
Salt 1.4g
Fibre 2.9g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Jan 01 16:31:00 GMT 2015.