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Miso Ginger Salad Turnips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: about 4 cups 1x
  • Category: side, side dish, vegan side
  • Method: Stove Top
  • Cuisine: Japanese
  • Diet: Vegan


Tender sweet Hakurei turnips quickly pan-seared, then braised and tossed with a flavorful ginger miso glaze and topped with fresh shiso.  A simple and addicting side dish.


Units Scale
  • 1 pound salad turnips, about 6-8 medium, cut in wedges
  • 1 tablespoon avocado oil
  • 2 teaspoons mirin
  • 2 teaspoons rice vinegar
  • 1 teaspoon ginger, grated
  • 1 1/2 teaspoons white miso
  • 1/41/2 teaspoon salt
  • 1/4 cup fresh shiso, cut in ribbons or roughly chopped


  1. Scrape off any dirt or blemishes with a sharp knife.  Give them a good rinse paying attention to the stem area (if keeping that intact dirt and rocks like to hide in the stems).
  2. Cut turnips in wedges by cutting each one in half and then each halve in quarters or thirds.
  3. Whisk together mirin, rice vinegar, grated ginger, miso and salt (start with a 1/4 teaspoon and add more if needed).
  4. Heat a skillet on high heat for about a minute.  Add avocado oil and turnips.  With tongs, push the turnips around until most of them are cut side down.  Cook 2 minutes and flip them over or stir them.    Turn heat down to medium heat.  Leave cooking another 2 minutes.
  5. Add ginger miso mixture, stir for about a minute or two to cook the ginger and to fully coat the turnips.
  6. Remove from heat.  Stir in the shiso.
  7. Serve!


  • Serving Size: 1/2 cup
  • Calories: 88
  • Sugar: 5.4 g
  • Sodium: 381.7 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 11.9 g
  • Fiber: 2.6 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg