Cabbage, Radish and Turnip Salad with Spicy Dressing

April 28, 2015
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  • Prep time 30 minutes
  • Cook time 5 minutes
  • Serves 4-6
Author Notes

This is a refreshing Spring salad that is at its best when radishes and baby turnips are in season (like now!). The dressing is creamy and slightly spicy, and it perfectly compliments the crunch of the veggies. —Iglika Petrova/Sprig of Thyme

What You'll Need
  • Spicy Dressing
  • 1 cup Greek yogurt
  • 1 cup Cilantro leaves
  • 1 tablespoon Pickled Jalapeños
  • 1 Lime, juiced
  • 1 teaspoon Grated Ginger
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 2 pinches Black pepper
  • Salad
  • 1/2 Medium white cabbage (about 1 lb), shredded
  • 1 bunch Radishes (about 7-8), thinly sliced
  • 1 bunch Baby turnips (about 7-8), thinly sliced
  • 1 bunch Baby bok choy, chopped or sliced
  • 1 Ripe avocado, thinly sliced
  1. Place all dressing ingredients in a standard or immersion blender and blend until smooth and creamy. Taste and add more lime, jalapenos or seasoning if preferred. Set the dressing aside or refrigerate (up to a week) if not used right away.
  2. Place all salad ingredients in a large bowl, add 2/3 of the dressing and mix well. Taste and add the rest of the dressing if needed. Top with the sliced avocado.

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