Cook the Book: Cucumber and Turnip Salad with Yuzu

Name: Cook the Book: Cucumber and Turnip Salad with Yuzu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium English cucumber; 1 Tbsps fresh or bottled yuzu juice, or lime juice; 1 grated or dried yuzu peel, or lime peel; 1 teaspoon salt; 2 smalls Japanese turnips, or 1/2 large Western turnip

Cook the Book: Cucumber and Turnip Salad with Yuzu is a gluten free, primal, and fodmap friendly side dish. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 31 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt, japanese turnips, lime peel, and a few other things to make it today.

Instructions

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 aboutthe same size as the cucumber slices.

Ingredients you will need

Vegetable