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
Medium white cabbage (about 1 lb), shredded
Radishes (about 7-8), thinly sliced
Baby turnips (about 7-8), thinly sliced
Baby bok choy, chopped or sliced
Ripe avocado, thinly sliced
In This Recipe
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.
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.