Another recipe adapted from one developed by Whole Foods. I like the dressing which is a very traditional vinaigrette.
1/4 cup olive oil 1 1/2 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1/2 teaspoon salt Ground black pepper, to taste 3 cups shredded cabbage 3 green onions, chopped Radishes and your turnip, grated
Whisk together oil, lemon juice, mustard, and salt and pepper in a large bowl. Add cabbage, carrots, green onions, radishes and turnip and toss gently to coat. Serve immediately.
If you haven’t made your own Dijon mustard, it’s so easy and so easily customizable. Check out this recipe we ran last week in the Atlanta Journal-Constitution. It’s from Lyn Deardorff of Preserving Now and The Teaching Kitchen at Sweet Auburn Curb Market. Sorry I can’t see how to just link you to the mustard recipe, but keep scrolling and you’ll find it. You only need a half teaspoon here but homemade Dijon is so yummy you’ll find lots of ways to use it up (as in the next recipe suggestion). Soon, like me, you’ll be making more.