Quick! [Turnip Salad with a Meaty Texture]. Great recipe for Quick! [Turnip Salad with a Meaty Texture]. I like this dish because it is like a salad and is seasoned well. I prefer turnips to daikon or cucumber for this dish.

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Quick! [Turnip Salad with a Meaty Texture] This salad is so easy to make you won't believe how good it tastes! I usually serve it with sandwiches and an ice-cold drink for a light, warm-weather meal. The soft, crisp green of the cucumber complements the brilliant whites and reds of the radishes, making a very pretty, creamy salad.

You can cook Quick! [Turnip Salad with a Meaty Texture] use 5 ingredients and 15 the steps. Here guides how you cook it.

The main ingredient Quick! [Turnip Salad with a Meaty Texture] as follows:

Prepare 1 bunch of of 3 Turnips.
You need of Flavouring ingredients:.
Provide 1 tbsp of Salt.
You need 2 of to 3 tablespoons Yukari (dried and powdered red shiso leaves ) The soft type is better for this recipe.
Prepare 1 of drizzle Toasted sesame oil.

Spread on a shallow roasting pan. Heat a quart of salted water to boiling in a saucepan. That said, this is not a stew and the meat should retain the same bite as a grilled chop rather than that of braised pork. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender.

How to Make Quick! [Turnip Salad with a Meaty Texture]

This is how to prepare turnips..
Rinse the turnips first. Cut off the roots and bottoms of the turnips. The skin is normally very tender, so you don't need to peel..
You can trim off the black bits around the top with your knife..
Turnips don't have a crispy texture like daikon radish or cucumber and they tend to absorb salt quickly..
After the preparation, you want to maintain the turnip's meaty texture, so slice into large chunks. If you slice it thinly, it will be too soft. I like chunky wedges..
Carefully clean the mud or sand caught between the stalks with toothpicks..
Salt the prepared turnips lightly. This is not for pickling, so you just need to salt lightly and don't need to leave it to stand for very long..
The ideal texture is soft outside and still crispy inside. You need to let the turnips stand for about 3 minutes..
Some water will seep out of the turnips. Rinse to remove the salty liquid and salt itself. Pat dry and chill in the fridge..
Season the prepared turnips just before serving. When you add the seasoning, more moisture will come out and they will become very soggy, so season quickly..
This is my yukari packet. I use the "soft type" for this recipe and recommend it if you can find it..
Add plenty of yukari powder to the turnips and mix well..
Drizzle toasted sesame oil..
It's done. After a while, the yukari will colour the turnips very nicely. Be sure to season the turnips just before serving..
Note: The salt content of yukari seasoning differs according to brand, so taste and adjust as needed..

Turnips and pasta aren't the most likely pairing, but the succulent flavor and chewy texture of turnips is a natural next to saucy noodles. And while turnips are a welcome addition to meat-based pasta dishes, they also feature well in veggie editions. Browse Taste of Home recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe. Heat olive oil in a large, heavy pot over medium-high heat. Instead of relying on sour cream for its thick, rich texture, this quick, healthy sauce calls for silken tofu.