Name: Carrot & Turnip Slaw
Yield: Makes 1 bowlful for sharing
Cuisine: Latvia
Ingredients: 2 carrots, peeled and cut into thin strips; Large Pinch of caster (superfine) sugar; 2 tablespoons cider vinegar; 5 slices Fermented turnip, cut into thin strips; 1 medium turnip, peeled and cut into thin strips; Salt and white pepper; 4 tablespoons cold-pressed rapeseed oil

Preparation info

Makes
1
bowlful for sharing

Difficulty
Easy

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

A fresh-tasting slaw that makes an uplifting accompaniment to all kinds of dishes. In Latvia, I ate it with a breaded pork schnitzel and dill-flecked potatoes. The fermented turnip is my own addition — if you don’t have any, then just add another small fresh turnip to the mix.

Ingredients

2 carrots, peeled and cut into thin strips
1 medium turnip, peeled and cut into thin strips
5 slices

Method

In a screw-top jar, make the vinaigrette by mixing the sugar into the vinegar until it has completely dissolved. Add the oil and shake well to emulsify, then season with salt and pepper to taste.

Place the carrot and turnip in a large bowl and pour over the vinaigrette. Stir to combine, then cover and chill in the fridge for at least 30 minutes (or overnight) before serving.

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Carrot & Turnip Slaw

Ingredients

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