This dish could change the way you think about turnips. In this format they come out tasting similar to a radish, fresh crisp, and just a hint of spicy. The apple is the perfect sweet, crunchy counterpart and everything is mellowed out with a vinaigrette lightly sweetened with honey. AND this dish completely raw and vegan (if you eschew honey sub agave or maple syrup) if that’s your thing or if you just want to add something fresh to the table. I see this as a great pairing with white fish or pork and a crisp white wine. Or just eat it for lunch like I did, it’s that good.
The most time consuming part of this is to julienne (cut into thin strips, like matchsticks) the turnips and apple. If you have a mandolin use it! I don’t but, I’m definitely thinking about adding one to the kitchen! I left the skin on the apples, they add some nice color. Once everything is chopped up, you’re more than halfway done.
Measure the dressing ingredients into a jar with a tight-fitting lid and shake it up! Toss the dressing, pumpkin seeds, and slaw together and serve. That simple.
Purple Top Turnip & Apple Slaw
2 large purple top turnips
1 apple (whatever variety you prefer)
1/3 cup raw pumpkin seeds
1/3 cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tsp dijon mustard (omit for raw dish)
1 tablespoon honey (sub agave or maple syrup if you don’t use honey)
1 teaspoon chopped fresh thyme
salt + pepper to taste
Julienne apples and turnips. Peel turnips and slice into 1/4 inch slices. Stack slices on top of each other cut as thin as you can into “matchsticks”. Repeat with unpeeled apple. (or use mandolin). Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.
Make dressing. Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid. Shake until combined.
Pour dressing over slaw. Mix pumpkin seeds, dressing, and slaw until combined.