Turnip Coleslaw

We recently joined a terrific farm share and it is so fun. Each week we go on a little road trip to the farm a few towns away where we get to pick our own vegetables. The variety is actually really great, despite it being December. So far there have been plenty of leeks, cabbage, greens, some fantastic Brussels sprouts, squash, turnips and radishes, as well as apples and pears that have been growing on the farm since the 17th century. The vegetables just seem so happy. There’s something rejuvenating about going to a place with beautiful soil, sunlight and adorable animals, as opposed to a fluorescent-lit, linoleum-tiled supermarket.

Anyway, turnips have been in the mix for the past few weeks. I have to say, they’ve never really been a favorite of mine, but these were colorful and bright – green skin with white and magenta flesh, like little watermelons. Turns out they are, in fact called “Watermelon Turnips”. Who knew turnips came in colors other than dirty gray? This week we picked a few watermelon turnips, a red turnip and a plain old white turnip.

This dish makes a bright and refreshing side dish for any meal, but the most obvious choice is in place of traditional coleslaw. It’s also a good dish to keep in mind if you’re trying to incorporate raw veggies into your diet.

The key is to use a good fruity vinegar. We have some really sweet citrus and muscat vinegar from Trader Joes, which worked really well with the turnips.

Be forewarned, although this is a lovely and tasty thing to eat, you may not want to pack it with your work lunch in and open it in public, especially in a poorly ventilated room, because it has a strong turnipy aroma which some people do not find as desirable as us turnip fans.

Turnip Coleslaw – serves 4

3 fresh whole turnips, greens removed
2 tablespoons quality vinegar at room temperature (citrus flavored recommended)
1 tablespoon extra virgin olive oil at room temperature

Scrub the turnips to remove any soil. Grate the turnips, skin on, using the coarsest option on a box grater.

Measure the vinegar and olive oil out into a large bowl. Using a fork or whisk, beat the vinegar and olive oil until emulsified (until it has the consistency of honey).

Add the grated turnip to the bowl. Toss with tongs until well coated.

Serve as a side.