This slaw uses two of this week’s crops in one bowl. Fresh green cabbage is sweet and crisp, and raw Hakurei turnips are juicy and mild, a bit like a crisp apple crossed with a radish. A bright vinaigrette, not mayo, keeps it light and lets it sit for days without getting soggy. It’s great alongside roasted squash, sandwiches or anything off the grill.

Storage: Keep the cabbage whole in the fridge, where it lasts 2–3 weeks… or 2-3 months!  If the outer leaves wilt, just peel them off. Keep the turnips in a bag in the fridge for 1–2 weeks.

Serves 4–6 · 15 minutes

Ingredients

  • 1/4 to 1/2 head green cabbage (about 4 cups shredded)
  • 1 quart Hakurei turnips (about 1 pound)
  • Optional: 1 crisp apple, cut into matchsticks; a handful of chopped parsley, dill or cilantro; 1/4 cup toasted sunflower or pumpkin seeds
  • Dressing: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon salt, black pepper

Directions

  1. Cut the cabbage half in half again and cut out the hard core. Slice it as thin as you can.
  2. Scrub the turnips (no need to peel) and trim the ends. Cut them into thin matchsticks, or slice them into thin rounds and then into strips. Grating them works too.
  3. In a large bowl, whisk the dressing ingredients.
  4. Add the cabbage, turnips and apple, if using, and toss well. Squeeze the slaw with your hands a few times to help the cabbage soften slightly.
  5. Let it sit for 15 minutes, then taste and add more salt or vinegar if needed. Top with herbs and seeds right before serving.

Keeps: It’s good for 2–3 days in the fridge, and the flavor improves after a few hours. Add the seeds just before serving so they stay crunchy.

Other ways to use the cabbage: Cut it into wedges, brush with oil, sprinkle with salt and roast at 425°F for 25–30 minutes until the edges are crispy and brown. Or slice it thin and sauté it in butter with a pinch of salt until sweet and tender, about 10 minutes.