Hakurei turnips are the “new” turnips. They were developed in Japan during WWII to prevent starvation. They germinate and grow fast and are ready to harvest in less than 38 days, and are also considered the salad turnip. Meaning, eating them raw is divine, and you don’t need to peel them. They also only last a few weeks in your fridge, so don’t store them for later. Enjoy them for now! Yes! Do eat your Hakurei turnip raw, like an apple. *A tip about keeping these turnips nice and crisp. Cut off the greens a bit above the turnip if you’re not going to eat them in the next few days. If you don’t, the greens will keep pulling moisture out of the turnip, wilting your turnips. If you find your turnips are wilted, cut and soak in ice water for 20 minutes.
- 5-7 Hakurei Turnips, Julienned
- 1 Apple, Julienned
- Handful of nuts or seeds. To date I have used toasted walnuts, slivered almonds and sunflower seeds. Use what you have. Nut or Seed Free; Experiment with raisins, cranberries or grapes.
- A forkful or three of Gorgonzola cheese, Feta cheese or some random hard cheese you have in your fridge. Dairy free; sprinkle nutritional yeast on your serving prior to eating
- Have herbs from your CSA? Add some thyme or parsley to your salad.
- 1 tsp salt
- 1 Tbsp honey
- 1/4 cup apple cider vinegar (you can use lemons or do a combination of apple cider vinegar and lemon juice)
- 1/2 cup olive oil
- 2 tsp Dijon Mustard
Place Dressing into a quart container, place the lid on and shake until all ingredients are combined. Pour ½ on your salad. This dressing amount is for two salads. Store the remaining dressing in the refrigerator. Will store for a week. When you pull this dressing out of the fridge, let it warm up to room temperature, shake, and pour on your new turnip and apple salad.