Marinated Spring Cabbage and Smoked Salmon

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   ["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""

* Per serving · 4 servings · Values may vary.

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