It’s slightly warm, but it’s a salad alright. The peas are still crisp but have deepened in color. The carrots are infused with a hint of ginger to bring out their sweetness even more. And the little, white turnips? They taste so much better than the raw, rigid slats after being tossed quickly in a hot pan. That’s the easiest solution that I can offer for an ingredient that’s been puzzling a lot of people I know.