By Melissa Clark
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- 4(97)
- Notes
- Read community notes
Featured in: In Praise of Turnips, Year Round
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Ingredients
Yield:6 to 8 servings
- 1fat garlic clove
- 1teaspoon plus 1 pinch kosher salt, more to taste
- ½cup plain Greek yogurt
- ¼cup extra-virgin olive oil
- Black pepper
- ½head cabbage, cored and shredded (6 cups)
- 4medium turnips (¾ pound), peeled, and julienned or coarsely grated (2 cups)
- ¼cup chopped dill
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
101 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Finely chop garlic. Sprinkle with a pinch of salt; using the flat side of a knife, mash garlic to a paste. In a small bowl, whisk together garlic paste, 1 teaspoon salt, yogurt and oil. Season with pepper.
Step
2
In a large bowl, combine cabbage, turnips, dressing and dill. Toss well to combine. Let stand 10 minutes. Taste and adjust seasoning; serve.
Ratings
4
out of 5
97
user ratings
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Private Notes
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Cooking Notes
Mark
5/22/16
Use more garlic.
Add small amt finely chopped thai chili peppers.
Made with red cabbage, cukes, scallion tops.
maren
Added a little bit of a simple vinegar. Made it more delicious yet
LydLea
Thanks for the vinegar suggestion. I bumped my rating up for three to four stars after adding about 1.5 T white wine. Lemon juice would also brighten it. I also agree that apples would be good.
Potameid
Spiralized a rutabaga, sliced red cabbage, and added dried habanero flakes to the dressing (thanks, Mark!)
Steven Andrea
Modified this to be vaguely Mexican- used about 1Tb each lime and lemon juice in the yogurt dressing, finely diced Serrano Chile and cilantro (no dill). Also added finely chopped radishes (they are in season here). Delicious. It is worth it to matchstick the turnips. (We used sweet Tokyo turnips. Again, in season so I have tons). Note that I also used almond yogurt so it was vegan, and it worked beautifully.
Wyattearp
Grated 2 garlic cloves. Added the zest and juice of half a lemon, along with one julienned evergold apple. Recipe turned out well!
mariah mackay
Added shredded apple.
LydLea
Thanks for the vinegar suggestion. I bumped my rating up for three to four stars after adding about 1.5 T white wine. Lemon juice would also brighten it. I also agree that apples would be good.
Wyattearp
Grated 2 garlic cloves. Added the zest and juice of half a lemon, along with one julienned evergold apple. Recipe turned out well!
Alyssa
A little less salt in the dressing. Definitely more garlic, something sweet like apple seems like it could be good.
Steven Andrea
Modified this to be vaguely Mexican- used about 1Tb each lime and lemon juice in the yogurt dressing, finely diced Serrano Chile and cilantro (no dill). Also added finely chopped radishes (they are in season here). Delicious. It is worth it to matchstick the turnips. (We used sweet Tokyo turnips. Again, in season so I have tons). Note that I also used almond yogurt so it was vegan, and it worked beautifully.
maren
Added a little bit of a simple vinegar. Made it more delicious yet
Potameid
Spiralized a rutabaga, sliced red cabbage, and added dried habanero flakes to the dressing (thanks, Mark!)
Barbara
How do you "core and shred" cabbage? I like to make borscht but I'm nervous about holding and cutting the cabbage.
Ferguson
I cut it into quarters through the stem end and then diagonally cut out the core. I cut it into pieces small enough to fit in the food processor and using the shredding disc but I have also just used a knife and sliced it crosswise and then cut any bigger pieces down to bitesize.
Mark
5/22/16
Use more garlic.
Add small amt finely chopped thai chili peppers.
Made with red cabbage, cukes, scallion tops.
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