Crunchy Turnip, Apple, and Brussels Sprout Slaw


I attempt to try food I ‘don’t like’ at least once a year. But the other day I came across a recipe with something I just sort of dismiss because you don’t have the easy attempt or common offer to eat it, it’s not many people’s favorite and it’s not staring at you in the grocery store — turnip(s).  So, when I was having a couple friends over for dinner the other night and preparing a veggie meal, this was a great time for me to give these guys a try.

The recipe I opted for is from Bon Appetit’s January issue — Crunchy Turnip, Apple, and Brussels Sprout Slaw.  Well, since this is from the January issue, the main ingredient is not in (high) season right now.  Luckily Whole Foods had it (this was after a couple other stops when I was debating changing my menu).

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks — apparently one the size of a softball, which is ‘normal’, is equivalent to 2 small
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks — I couldn’t find one, so did the happy medium — some Granny Smith, some other Red one
4 oz. brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more — gotta love Whole Foods bulk section!

IMG_2574[1]Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper.

For the turnips and apple, I went to town with the V-slicer, with the attachment to make those beautiful matchsticks.  Oh I love the kitchen!

Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

IMG_2583[1]

Quite the salad.  There was such a nice crunch to all of it, and the dressing was delicious.  I love that since the key ingredients were in matchsticks they weren’t overwhelming.  I ate turnips again!!!  Had I not known there was turnip in there, wouldn’t have been able to tell you.  Could almost have been jicama.  One thing I’m surprised about is that this is published in the January issue since it’s a no-cook, cold salad.  The only thing I could think is on the turnip being more of a winter root veggie.  Thoughts?  I will definitely save this for summer.

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