Pickled turnip and soba noodle salad

  • Vegetarian
  • Vegan


100ml red wine vinegar
50g caster sugar
3 small turnips (about 200g), very thinly sliced
1 red onion, very thinly sliced into rings
2 tsp tamari or soy sauce
1 tsp toasted sesame oil
200g soba noodles
10cm piece cucumber, halved, deseeded and sliced
½ x 50g pack Good4U super sprouts
2 tsp sesame seeds, toasted
handful coriander leaves


1. Gently heat the vinegar, sugar and a pinch of salt in a small pan, stirring until the sugar dissolves. Place the turnips and onion in a heatproof bowl and pour over the warm vinegar, then set aside to cool (this can be done the day before and left in the fridge, if liked).

2. Drain the vegetables, reserving 3 tbsp of the pickling liquid. Whisk the soy sauce and sesame oil into the reserved liquid to make a dressing.

3. Cook the soba noodles in a pan of boiling water for 5 minutes, then drain and cool. Toss the cooled noodles, pickled vegetables and dressing with the cucumber, sprouts, sesame seeds and coriander leaves before serving. SF 

This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 10 minutes
  • Total time: 25 minutes, plus cooling

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,222kJ
Fat 3.4g
Saturated Fat 0.4g
Carbohydrate 55.9g
Sugars 18.5g
Protein 8.6g
Salt 0.7g
Fibre 3.6g

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This recipe was first published in Sun Jan 01 12:16:00 GMT 2017.