Toss the tempered bitterness of raw turnip with sweet-tart apple slices, crunchy sunflower seeds, fresh mint, and a dairy-free creamy curry dressing, and you’ll have a slaw to take notice of. After all, bitter plays well with sour, salty, and especially sweet. Leftovers won’t disappoint. Deliver even higher nutrition by serving the slaw atop a bed of baby kale or spinach.
4 medium-sized turnips (1 lb/450 g), shredded
2 large carrots, shredded
1 large apple (unpeeled), julienned
1/2 cup (125 mL) sliced fresh mint
1/3 cup (80 mL) golden raisins
1/3 cup (80 mL) unsalted roasted sunflower seeds
1 – 10 oz (300 g) pkg silken soft tofu
2 tsp (10 mL) curry powder
2 Tbsp (30 mL) cider vinegar
2 garlic cloves, peeled and chopped
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
In large bowl, toss together turnips, carrot, apple, mint, raisins, and sunflower seeds.
In small bowl, blend together tofu, curry powder, cider vinegar, garlic, salt, and pepper until smooth. Toss dressing with slaw and serve.