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Creamy Curry Turnip Slaw

Serves 6


    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.



    Creamy Curry Turnip Slaw


      • 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


      Per serving:

      • calories154
      • protein5g
      • fat5g
        • saturated fat1g
        • trans fat0g
      • carbohydrates24g
        • sugars16g
        • fibre5g
      • sodium269mg



      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.



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