< TURNIP SALAD WITH YUZU KOSHO DRESSING/ カブの柚子胡椒和え＞
＜Yield> 2 servings
<Prep time> 6 min
<Cook time> 0 min
1 turnip , 1 ½ cup sliced
dried wakame seaweed 2 tbsp
any neutral oil 2 tsp
yuzu kosho 1 tsp
lemon juice 1 tsp
soy sauce ½ tsp
1; Peel the skin of the turnip. (Optional) Thinly slice them. Soak dried wakame seaweed in water for 5 mins to rehydrate them. Drain the water and squeeze the excess liquid.
2; Mix <Dressing> listed above.
3; Toss 1 and 2 just before it’s served.
<Miwa’s tips> ※Watch more on YouTube!
1; It’s quite tangy. Please adjust the sourness by adding less lemon juice.
2; Yuzu kosho is spicy. Not suitable for kids or those who are sensitive to the heat.
It’s better to be enjoyed right after it’s served.
Keep the dressing and turnip separately in the fridge for 4 days.
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