1bowlful for sharing
By Zuza Zak
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.
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.