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    Asian turnip salad

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 0 minutes
    • Total time: 0 minutes

    Serves: 4 as a starter or side


    1 red chilli, deseeded

    ½ tsp grated fresh root ginger

    2 tbsp light soy sauce

    1 lime, zest and juice

    ½ garlic clove, finely chopped

    3 tbsp extra virgin olive oil

    handful coriander leaves, roughly chopped

    3-4 medium turnips (about 400g), peeled

    100g pack watercress, tough stems discarded


    1. Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.

    2. Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.



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