Peel the turnip and cut in half. Then cut into 5mm thick. Parboil the turnip leaves, squeeze out the excess water, and cut into bite-sized pieces. Shred the imitation crab sticks.
Sprinkle the turnips with salt (not listed) and leave for 10 minutes. Rinse off the salt from the turnips, and pat dry with kitchen paper (don't squeeze them).
Toss everything with the sesame oil. Add a pinch of salt and ground sesame seeds. Adjust the taste to your liking.
If you like fresh turnips, please check this out. (Recipe ID: 1710440)
If you can spend a bit more, it's delicious if you add spring cabbage. (Recipe ID: 2164889)
Story Behind this Recipe
Turnips are in season: in spring, from March to May; and in autumn, from October to November. I like juicy spring turnips the best. I normally use smoked salmon or canned tuna, but I used imitation crab sticks to make this dish even cheaper as the consumption tax rate has been raised recently. I won't be defeated by tax increase!
Don't add too much salt to season the salad at the end. I normally grind roasted sesame seeds halfway through and sprinkle over the salad, but you can use store-bought ground sesame seeds as well.