<TURNIP SALAD WITH PICKLE PLUM DRESSING>
＜Yield> 2 servings
<Prep time> 6 mins
<Cook time> 0 mins
1 ½ cup of sliced radishes( 300g)
2-3 pickled plums
4 shiso leaves
2 tbsp of mirin
1 tsp of soysauce
1 tbsp of toasted sesame oil
1 tbsp of ground toasted sesame seed
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1; Thinly slice turnips.
Shred the shiso leaves thinly.
2; Remove the seed of pickled plums and puree them.
In a bowl, add pureed pickled plum, 2 tbsp of mirin,1 tsp of soy sauce and 1 tbsp of toasted sesame oil. Toss with daikon radish, shiso leaves and toasted sesame seed.
3 ;Garnish some reserved shiso leaf and enjoy!
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1; You can swap shiso leaf for nori seaweed or any other herbs.
2; Adjust the taste with salt and soy sauce before you serve it.
3; Each pickled plum has a different sodium content. Adjust the amount between 2-3 pieces.
4; Toss dressing and vegetables just before you serve it, otherwise the moisture will seep out and get too soggy in the end.
Store the dressing and vegetables separately. It will last up to 4 days in an air-tight container.
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