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Prep time
30 minutes
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Cook time
5 minutes
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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
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Ingredients
- Spicy Dressing
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1 cup
Greek yogurt
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1 cup
Cilantro leaves
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1 tablespoon
Pickled Jalapeños
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1
Lime, juiced
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1 teaspoon
Grated Ginger
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3 tablespoons
Olive Oil
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1/2 teaspoon
Salt
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2 pinches
Black pepper
- Salad
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1/2
Medium white cabbage (about 1 lb), shredded
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1 bunch
Radishes (about 7-8), thinly sliced
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1 bunch
Baby turnips (about 7-8), thinly sliced
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1 bunch
Baby bok choy, chopped or sliced
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1
Ripe avocado, thinly sliced
Directions
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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.
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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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