Carrot and Turnip Slaw With Dill

Ingredients

• 0.5 teaspoon pepper black freshly ground plus more to taste
• 1 pound carrots grated peeled
• 2 tablespoons optional: dill fresh finely chopped
• 2 small garlic cloves finely grated
• 0.3 teaspoon ground cumin 
• 1 teaspoon kosher salt plus more to taste
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon pepper dried red crushed
• 0.3 cup citrus champagne vinegar 
• 8 ounces turnips white grated peeled

Equipment

• bowl
• whisk

Directions

1. Combine first 3 ingredients in a large bowl; toss until thoroughly combined.
2. Whisk together vinegar and next 6 ingredients.
3. Pour dressing over vegetables, and toss until slaw is evenly coated. Cover and chill 1 hour or up to 2 days.
4. Toss slaw just before serving; season with additional kosher salt and black pepper, if desired.
5. Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.