Crunchy Apple Turnip Slaw

Some salads deserve to meet the parents. Some salads are so impressive you feel like giving them the keys to your apartment after the first date. Crunchy Apple Turnip Slaw is one of those salads. You and this salad will be picking out a futon in no time. It’s sweet, savory, and crunchy—characteristics we find irresistible in a salad. We added a soft touch of tangy feta and a gentle sprinkle of thyme to seal the deal.

If there are any purists out there who complain about this recipe, claiming anything called slaw should contain cabbage, let us tell you this: Turnip is the cabbage of the root world. It’s true. No one will be missing cabbage from this glorious slaw. Turnip effectively fills cabbage’s shoes here.

The key is in the cut. Julienne the turnip and apple in order to achieve a slaw-like texture. We used a mandolin slicer to thinly slice the turnip  and apple into rounds (which could also be done with a sharp knife) and then cut them with a knife into thin matchsticks. If you are unfamiliar with this technique, check out this quick video.

For the dressing, we made a quick apple cider vinaigrette, which really fused the ingredients together like a family.

Crunchy Apple Turnip Slaw makes an excellent potluck salad for fall get-togethers, with family or without, on the futon or in the dining room. It’s very filling and would be great for lunch with a hunk for crusty bread, or as a side with salmon or veggie burgers. It tastes even better the next day, so you can make it a a make-ahead dish.

Sweet and tart with a cruciferous snap. It’s slaw, I’m in love.

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Crunchy Apple Turnip Slaw

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Servings:

Ingredients

Salad ingredients

• 1

  turnipmedium-sized, jullienned

  1

  turnipmedium-sized, jullienned

• 1

  applemedium-sized, julienned

  1

  applemedium-sized, julienned

• 1/3

  cup

  walnutstoasted chopped

  1/3

  cup

  walnutstoasted chopped

• 1/4

  cup

  feta cheesecrumbled

  1/4

  cup

  feta cheesecrumbled

• 1

  tbsp

  thymefresh, chopped (can be substituted with parsley)

  1

  tbsp

  thymefresh, chopped (can be substituted with parsley)

• to taste

  black pepperfresh ground

  to taste

  black pepperfresh ground

• 1/4

  cup

  Apple Cider Vinaigrette

  1/4

  cup

  Apple Cider Vinaigrette

Dressing ingredients

• 1/4

  tsp

  salt

  1/4

  tsp

  salt

• 1

  tbsp

  honey

  1

  tbsp

  honey

• 1/4

  cup

  apple cider vinegarBragg's brand preferred

  1/4

  cup

  apple cider vinegarBragg's brand preferred

• 1/2

  cup

  olive oil

  1/2

  cup

  olive oil

• 2

  tsp

  Dijon mustard

  2

  tsp

  Dijon mustard

• 2

  tbsp

  shallotminced

  2

  tbsp

  shallotminced

Instructions

How to make the salad

1. In a skillet or non-stick pan, toast walnuts on medium-high heat for 5 minutes, turning them every minute or so with a spatula. Once cool, chop roughly.
2. Combine all ingredients in a large bowl and toss with 1/4 cup or more of dressing to your liking.
3. Add ground pepper to taste.

How to make the dressing

1. Combine salt, honey, and apple cider vinegar in a Mason jar, cover with a lid, and shake until salt and honey are dissolved.
2. Add remaining ingredients and shake until well combined.

Notes

The vinaigrette stores refrigerated for 1 week.

 

 

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