Spicy Turnip Salad

Inspired by my mom and some of the various types of kimchi she made. I use this preparation often for a very simple kimchi-style salad, changing the ingredients around according to what I have on hand.  You'll want to allow some extra time to make this ahead if planning it for a meal.

4 small-medium purple top turnips

1 carrot, julienned

2-3 scallions, chopped

1 large garlic clove, minced

hot red peppers, minced, or red pepper flakes, to taste

agave nectar, to taste (I used about 2 teaspoons)

Peel, quarter and slice the turnips.  (About a 1/3" thickness.)  Place in a colander and sprinkle with a generous amount of coarse salt. Put the colander over a plate or bowl and allow to sit for half an hour. Rinse and pat turnip slices dry. Add to a bowl along with carrot, scallions and garlic. Add hot pepper and agave nectar to taste. Allow salad to stand at least an hour chilled, or serve the next day. Give it a mix before serving.

For the Miso-Chili Tofu:

I sauteed bite-sized pieces of extra-firm tofu in an oiled non-stick skillet for about 10 minutes, until browned on all sides. I then added a miso-chili sauce to the pan and tossed it all around to coat the tofu. The sauce is simple and doesn't require a recipe. Mix shiro miso with a little sriracha and toasted sesame oil. Approximate measurements for two servings: 2-3 teaspoons shiro miso, 1 teaspoon sriracha, 1/2 teaspoon sesame oil, adjusted to taste.

For the Sauteed Cabbage:

I sauteed thinly sliced cabbage and tossed it with a very small amount of the miso-chili sauce I made for the tofu, for just a touch of flavor.