This kind of side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. Japanese turnips are delicious raw so I paired them with California Tangelos. They started appearing here last year, and have a very strong flavor and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked).

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