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).
Blanch the spring cabbage, and soak in cold water. Cut into bite-sized pieces. Cut the smoked salmon into bite-sized pieces as well.
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.
Serve on a plate, drizzle with olive oil, and sprinkle with freshly ground black pepper to finish.
If you like fresh turnips, please check this out. "Turnip & Tuna Salad Mustard Flavor" (Recipe ID: 1710440)
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.
-Don't overcook the cabbage. Just blanch it briefly. -Don't squeeze the vegetables hard to remove excess moisture. Put them between 2 pieces of kitchen paper instead to absorb the moisture.