This juiced-up version of lightly pickled turnips is a hit... especially among guys.It's a healthy and simple dish that uses little seasoning. (I was a little too liberal with the black pepper in the photo!)
At my parents' house, my husband put ground sesame seeds and soy sauce on his light pickled turnips since he doesn't like pickled dishes... then it occurred to me to add sesame oil.This has now become a standard dish in our home.When I told my friend about it, she said that it's just like kotchori salad that they serve at Japanese gastro-pubs, That's how I learned about choregi salad.
Season the turnip by rubbing in plenty of salt and drawing out the water. This step makes optimizes the minimal amount of seasonings. It's hard to explain how much the turnips should be rinsed, so rinse lightly, then adjust to taste. (You may not be able to stop at just tasting it!)
Enjoy Japanese food around the world.