Diary Recipes

Ginger Marinated Carrots Turnips

More good winter crunch! This one bites back a little. Serve as a side salad, or add it to a sandwich.

4 servings
1 hour 40 minutes - 20 minutes prep time


1 1/2 cups carrot, peeled and thinly sliced
1 1/2 cups turnip or rutabaga, peeled and thinly sliced
1/2 teaspoon salt

1 teaspoon finely grated fresh ginger
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon soy sauce

Peel and slice the carrots and turnip, as thinly as you can - paper thin. Season them with the salt and set them aside for an hour. Rinse them well, and drain them thoroughly.

Peel and grate the ginger, and mix it with the vinegar, sugar and soy sauce. Toss the carrots and turnips with the dressing, cover and put them in the fridge for about half an hour until chilled, before serving.




Last year at this time I made Beet & Red Cabbage Salad - Bottled as Relish.