An homage to pai huang gua (smashed cucumbers), this dish works as a side, but it’s also substantial enough to fly solo. Since winter is not peak season for cucumbers, I decided to substitute turnips and beets in the recipe. The salad gets its flavor from Sichuan chile crisp, a spicy infused oil, which is widely available at local Asian markets, and if you can find Hakurei turnips (Japanese salad turnips), I highly recommend using them here. Their delicate flavor and crisp texture resemble a mild radish, and they’re delicious raw.
Smashed turnip and beet salad
Serves | 4 to 6 |
- 1 lb beets
- 1 lb turnips, cleaned, large dice
- 1 cup pomegranate seeds
- ¼ cup chopped cilantro
- 1 Tbsp sesame seeds
- 1 Tbsp sugar
- 1½ tsp kosher salt
- 2 Tbsp black vinegar
- 1 tsp chile crisp
| Preparation | Fill a small pot with water; bring water to a boil. Add beets; cook until knife-tender, 15 to 20 minutes. Remove tender beets from water; peel and cut large dice. Place beets and turnips in a zip-close bag; gently smash with a rolling pin.
Transfer smashed vegetables to a bowl along with remaining ingredients; toss to combine. Set bowl in refrigerator; chill until cold, approximately 15 minutes. Serve.
