Raw Turnip, Carrot & Apple Salad With Mixed Herbs

By ltrodrigu

You can make this salad up to 24 hours ahead, but to avoid a change in color, wait to toss in the apple and turnip until an hour or so before serving.

Ingredients

• 4 tablespoons fresh lemon juice or apple cider vinegar, or mixture
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and minced
• 1 tablespoon sugar
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 4 medium purple-top turnips, peeled and coarsely grated
• 3 large carrots, peeled and coarsely grated
• 2 large Granny Smith apples, peeled, cored and coarsely grated
• 1 large red onion, peeled and thinly sliced into half-moons
• 1/2 cup coarsely chopped fresh parsley
• 1/2 cup finely minced fresh dill

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

In a large jar, shake together lemon juice, olive oil, garlic, sugar, salt and pepper until emulsified.

In a large bowl, toss turnips, carrots, apples and onions with dressing. Add parsley and dill and toss once more. Adjust salt, pepper and lemon juice as needed.

Cover and chill 1 hour before serving.