Marinated Spring Cabbage and Smoked Salmon

Marinated Spring Cabbage and Smoked Salmon

Fresh turnip salad is one of my family's favorite dishes. But I used spring cabbage instead of turnip leaves for this dish. The profile photo shows a salad made for 6 people.

Ingredients: 2-4 servings

Spring cabbage
2-3 leaves
Smoked salmon
20 g or more (as desired)
Shio-koji, mustard
1-2 teaspoons each
Pink peppercorn
as needed
Coarsely ground black pepper/ olive oil
to taste


1. Peel the turnips, and cut into 7-8 mm thick slices. Sprinkle with salt, and leave for a while to allow them to release moisture. Rinse off the salt, and pat dry (don't squeeze them).
2. Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well.
3. Combine the turnips, spring cabbage, and smoked salmon with the shio-kouji, grainy mustard and pink peppercorns, and mix lightly. Season to taste, and leave for 5 minutes to allow the flavors to meld together.
4. Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish.
5. If you like fresh turnips, please check this out. "Turnip & Tuna Salad Mustard Flavor" (Recipe ID: 1710440)
6. This is the latest addition to my fresh turnip recipe series.

Story Behind this Recipe

I was fascinated by a combination of shio-koji and olive oil.
Use leftover turnip leaves to make a dish with sesame seed sauce, stir-fry, or miso soup.