Turnip + Collard Slaw


Turnip + Collard Slaw

Makes 2 portions



For the dressing

¼ cup mayonnaise (regular or vegan)

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tsp maple syrup

½ tsp sea salt

¼ tsp garlic powder

1/8 tsp sweet paprika

A few cracks of freshly ground black pepper


For the slaw

1 bunch collards , washed and cut into 1 inch thick ribbons – no need to remove stems

½ bunch carrots, grated or peeled into ribbons

1 bunch (about 5) white turnips, thinly sliced into rounds, then quartered

½ cup dill, chopped

2 scallions, chopped



For the dressing

Place all ingredients into a small bowl and whisk together.


For the slaw

Wash and pat collard leaves dry. Roll up collards lengthwise and thinly slice into strips about 1 inch thick, then cut roll lengthwise. Place into a large bowl along with the dressing. Toss collards with dressing to coat. Set aside.


Remove ends then grate or peel your carrots into ribbons.


Remove ends and using a steady hand or mandoline slice turnips into thin rounds. Then cut into quarters.


Chop dill and scallions.


Add carrots, turnips, dill, and scallions to collards and toss to combine.