Rainbow Carrots & Turnip Ribbon Salad

Published in the February 2019 ‘In The Loop Magazine

I’m starting out February with my festive Rainbow and Turnip Ribbon Salad. So delicious & simple. A real creative way to serve and use as a starter or side dish. With such busy schedules you could make this recipe even a day ahead, adding the sesame seeds, almonds and flat leaf parsley before serving. Enjoy!

Ingredients:

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3-4 Organic Rainbow Carrots

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1-2 Organic Turnip

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1/2 cup Sweet Onions, thinly cut

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1/2 cup Apple Cider Vinegar

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1/4 cup Olive Oil

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1 tablespoon Sugar

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2 teaspoon Lemon Juice, fresh squeezed

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1 tablespoon Ginger, grated

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2 teaspoon Sesame seeds

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1/4 Slivered Almonds, toasted

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Optional: For garnish Flat Leaf Parsley

Directions:

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Using a vegetable peeler make ribbons by running along the entire length of carrots and turnips. Put in mixing bowl.

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Add all remaining ingredients and let sit for minimum of 15 minutes to break down the fibers in the carrots and turnips, tossing every 5 minutes.

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Plate dish with desired amount and garnish with flat leaf parsley.

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Keep refrigerated until ready to serve.

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Serves 4