This recipe for turnips caught my eye because it is light and easy to prepare. Both of these characteristics are especially appealing after the holidays.


  • 4 turnips, washed, trimmed and peeled
  • salt to taste


  • 1/2 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 small slices fresh ginger
  • 1 clove garlic, minced
  • 3 scallions, cut into 1-inch lengths
  • 1/4 teaspoon red chili flakes


  • 1 tablespoon chopped chives
  • 2 teaspoons toasted sesame seeds


  1. Slice the turnips into slices about 1/8 of an inch thick and place them on a cookie sheet. Sprinkle the slices with salt and allow them to stand for 2 hours.
  2. After 2 hours, rinse and drain the slices and set them aside.
  3. In a saucepan combine the marinade ingredients and bring the mixture to a boil. Add the turnips and toss them with the marinade. Continue cooking until the liquid comes to a boil.
  4. Allow the turnips and the liquid to cool, then transfer the slices and mariade to a glass jar. Cover the jar and refrigerate up to 12 hours, shaking the jar occasionally, to allow the flavors to blend.
  5. Serve garnished with chives and sesame seeds.