Carrot & Turnip Slaw

Preparation info
  • Makes


    bowlful for sharing
    • Difficulty


Appears in
Amber & Rye: A Baltic food journey

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.


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


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.