This pasta salad makes use of the whole of the Japanese turnip plant, roots and greens. Any greens you would eat raw can be used in place of or in addition to the turnip greens. Radishes could sub for the turnips. Soba noodles were originally specified, though I’ve made this with spaghetti and linguine with no discernible loss of authenticity.Go with your preferred dressing or what you have on hand, though this dressing, with its Asian undertones, takes well to the Japanese turnips. To toast sesame seeds, put in small skillet over low heat, stirring now and then, until they just begin to brown and become fragrant. Immediately remove from heat and transfer to a bowl or plate to stop the toasting.

1 bunch Japanese turnips, roots and greens
extra greens, optional
2 carrots, thinly sliced or diced
1 c sweet onion, thinly sliced; 4 scallions, thinly sliced
2 c cooked soba or other, long, pasta
2 T toasted sesame seeds

1 T toasted (dark) sesame oil
1 t peeled, grated fresh ginger, or 1/8 t powdered ginger
1 – 2 garlic cloves, minced
2 T soy sauce, or 1 T soy sauce mixed with 1 T water
1 T unseasoned rice vinegar, or white wine vinegar
1 T (white) miso, optional
1 t honey or agave

1. Separate turnips from their greens. Wash and dry. Thinly slice or dice the turnips. Chop the turnip greens. If using more greens, wash, dry, and chop them up as well. Combine the turnips and greens with the carrots, onion, and cooked pasta in a serving bowl.

2. Whisk together the dressing ingredients. Pour over the salad. Toss gently. Sprinkle with toasted sesame seeds.