‘Tis the season for root vegetables and the other day I saw turnips on sale at the grocery store. So I bought one. Brought it home and wasn’t sure what to do with it… Had to dig deep in my memory banks for a couple of days until I remembered this salad/slaw recipe that’s been in my family for a long time but somehow none of us has made it lately. Until I did!! This is a very healthy slaw recipe b/c it has two different root veggies, onion, vinegar (a “superfood” according to some), and sunflower oil (I don’t need to lecture you about the benefits of seeds and nuts). Turnips are a little bitter and a little sweet and very crunchy. Combined with the tartness of the vinegar and the nuttiness of the sunflower oil, it’s a very refreshing alternative to our usual slaw.
You will need:
1 small/medium raw turnip – peeled and coarsely grated
1 large carrot – coarsely grated
Half a small onion, very thingly sliced or finely chopped
2 tablespoons apple cider vinegar
2 tablespoons sunflower oil (Here, I have to insist that you try to get un-refined sunflower oil – the refined stuff tastes like… nothing. The un-refined sunflower oil is a VERY authentic Russian cooking oil and is used widely in dressing salads due to its unique nutty flavor).
1 teaspoon sugar
salt and pepper to taste
Combine the turnip, carrot, onion, salt and pepper, and toss together. Now whisk together the oil, vinegar and sugar, until mixed well. Pour the dressing over the slaw and toss/mix again. Serve immediately – as with all raw veggies, the turnip and carrot will start to let out lots of juice/liquid if they sit very long. If you want to see a photo of what the “finished product” looks like, check out my Quiche recipe.