Shaved Tokyo Turnips with Fish Sauce, Lemon, and Mint

A Tokyo turnip is a smaller, more mild variety that looks more like a white radish. Because they are less spicy and more tender than the type you typically find in grocery stores, we love to serve them raw or pickled. In this recipe, the texture of the turnips becomes reminiscent of pickled ginger as they marinate in the acidic dressing. They provide a powerful punch of flavor and texture that pairs so well with grilled steak or fish. We like using them just after they’ve been tossed with the dressing, though you can make them up to a day in advance–just don’t add the herbs until you are ready to serve.


  • 2 pounds Tokyo turnips, ends trimmed and peeled (about 32 small turnips)
  • ¼ cup fish sauce
  • ¼ cup fresh lemon juice (1 large lemon)
  • 2 tablespoons filtered water
  • 1 tablespoon rice vinegar
  • 2 teaspoons raw honey
  • 1 teaspoon minced garlic (1 large clove)
  • 1 teaspoon gochugaru
  • ½ cup thinly sliced scallions, white and green parts (4-5 scallions)
  • ¼ cup chopped fresh mint leaves


  1. Using a mandolin, shave the turnips into paper thin slices. Transfer the slices to a medium bowl filled with ice water. Let sit in order to crisp up while you prepare the dressing.
  2. In a small bowl, combine the fish sauce, lemon juice, water, rice vinegar, honey, garlic, and gochugaru. Whisk to combine.
  3. Drain the turnips and dry them thoroughly in a salad spinner or blotting gently with a clean towel. Put the turnips in a serving bowl. Pour the dressing over the turnips and, using a clean hand, gently mix. Add the scallions and mint, and toss until the mixture is well combined and the turnips soften slightly. Serve immediately.