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Ingredients
- 1 medium English cucumber
- 2 small Japanese turnips, or 1/2 large Western turnip
- 1 teaspoon salt
- 1/2 grated or dried yuzu peel, or lime peel
- 1/2 tablespoon fresh or bottled yuzu juice, or lime juice
Method
- Cut the cucumber in half lengthwise. If there are a lot of seeds inside, scoop them out with a spoon. Slice thinly, using a vegetable slicer, food processor, or mandoline. Slice the turnips and cut the slices into pieces about
- the same size as the cucumber slices.
- Massage the salt into the vegetables with your hands until the vegetables are limp. Squeeze well to expel excess moisture. Add the yuzu peel and juice and mix well. Let rest, covered, for a minimum of 20 minutes, overnight if possible.
