ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carrot and Turnip Slaw With Dill

Yield Makes 4 to 6 servings
Prep: 10 minutes; Chill: 1 hour.

Ingredients

  • 1 pound carrots, peeled and grated
  • 8 ounces white turnips, peeled and grated
  • 2 tablespoons finely chopped fresh dill
  • 1/4 cup red or white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground cumin
  • 2 small garlic cloves, finely grated
  • 1/2 teaspoon dried crushed red pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

How to Make It

  1. Combine first 3 ingredients in a large bowl; toss until thoroughly combined.

  2. Whisk together vinegar and next 6 ingredients. Pour dressing over vegetables, and toss until slaw is evenly coated. Cover and chill 1 hour or up to 2 days.

  3. Toss slaw just before serving; season with additional kosher salt and black pepper, if desired.

  4. Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.

Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.