Carrot and Turnip Slaw With Dill

Name: Carrot and Turnip Slaw With Dill
Yield: Makes 4 to 6 servings
Ingredients: 1 pound carrots, peeled and grated; 8 ounces white turnips, peeled and grated; 2 tablespoons finely chopped fresh dill; ¼ cup red or white wine vinegar; 2 tablespoons extra-virgin olive oil; ¼ teaspoon ground cumin; 2 small garlic cloves, finely grated; ½ teaspoon dried crushed red pepper; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste

2 Ratings
2 Reviews

Prep: 10 minutes; Chill: 1 hour.

By Matt Lee and Ted Lee

Recipe by Coastal Living November 2009

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Recipe Summary

Yield:

Makes 4 to 6 servings

Directions

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

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

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Janet

09/03/2017

I made a couple of changes - I used 1 to 1 carrots and turnips and also celery seed instead of dill. Going into the fridge the slaw tastes fantastic. In a hour it should be really yummy.

LzbthHllr

08/23/2014

I did not care for this at all! Maybe more sugar would have made it edible, but the dressing did absolutely nothing for either the turnips or the carrots.

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Carrot and Turnip Slaw With Dill

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews (2)

All Reviews for Carrot and Turnip Slaw With Dill