Yield
Makes 4 to 6 servings

Prep: 10 minutes; Chill: 1 hour.

How to Make It

Step 1

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

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.

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.

Ratings & Reviews

Exactly the recipe I was looking for!

LzbthHllr
September 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's Review

Janet
August 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.