Asian turnip salad

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 0 minutes

Serves: 4 as a starter or side


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.