Asian turnip salad

Asian turnip salad

This recipe transforms leftover turnip into an aromatic salad with delicious Asian flavours. Coriander and watercress contribute to a fresh bite!

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook-
  • Total time10 mins

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Ingredients

  • 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 medium turnips (about 400g), peeled
  • 100g watercress, tough stems discarded

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

543kJ/ 131kcals

Fat

10.9g

Saturated Fat

1.6g

Carbohydrates

6.3g

Sugars

5.8g

Fibre

2.9g

Protein

1.9g

Salt

1.4g

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Overall rating (4/5)

4 out of 5 stars1 rating