Dr. James loves to eat cole slaw, but I’m not a big fan. I wanted to try to create something without cabbage and I really enjoy how hydrating turnips can be when added to a dish. We tried multiple veggie combinations until we found the one we both loved. The finished product had a tart taste without the traditional cole slaw crunch. It was nice, light and easy to eat on its own or as a side dish.

– 2 medium sized turnips
– 3 carrots
– ½ cup fresh fennel
– ½ cup fresh mint (chopped)
– 1 bunch green onions
– 4 cloves of garlic (finely minced)
– ½ cup of lemon juice
– 2 teaspoons of sea salt
– ½ teaspoon of pepper
– ½ cup apple cider vinegar
– 1 tablespoon of chia seeds
– 2 tablespoons olive oil

Prep Time Total Time
10 minutes 10 minutes

– Remove ends of carrots and turnips then peel
– Grate turnips and carrots by hand and place into a salad bowl
– Add ½ lemon juice and toss
– Add fennel, mint leaves, and green onions
– In a separate bowl add apple cider vinegar, olive oil, garlic, sea salt, pepper, and remaining lemon juice and whisk.
– Add dressing (from previous step) to turnip and carrot mix and gently toss. Be sure that it blends through the slaw.
– Add additional salt depending on your taste
– Refrigerate for 30 minutes before use

This dish is gluten free, dairy free, nut, and vegan.