Turnip-carrot slaw

• 1 lb. turnips (about 1 large one, or a few small ones)

• 4 medium carrots

• 2 to 3 scallions, thinly sliced

• 1/2 cup mint leaves, roughly chopped

• 1/2 cup Italian parsley, roughly chopped

• 3 tbs. olive oil

• 3 garlic cloves, finely minced

• 1/4 cup apple cider vinegar

• 2 tbs. Dijon mustard

• 1 tbs. poppy seeds

• sea salt and freshly ground pepper to taste

Grate the turnips and carrots by hand or in a food processor, and add to a large serving bowl. Add the scallions, mint, and parsley and gently toss. Stir in the olive oil, garlic, vinegar, mustard, and poppy seeds and toss again.

Season with salt and pepper to taste.

Leave the slaw to sit for about an hour before serving to let the flavors meld.

Serve chilled or at room temperature.

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