Turnip Slaw
An award-winning chef, Solla runs five restaurants, an organic market, and has her own organic food brand. She is a teacher, speaker, and has authored seven cookbooks.
- Prep 30 minutes
- Servings 4 to 6
Ingredients
For the vegetables:
- 250 grams (9 ounces) turnip, peeled and very thinly julienned
- 250 grams (9 ounces) red cabbage, very thinly sliced
- 250 grams (9 ounces) pineapple, cut into small cubes
- 1-2 carrots, very thinly julienned
- 1 red bell pepper, cut into thin strips
- 1 stalk celery, cut into very thin strips
- 2-3 spring onions, thinly sliced
- Handful of mung bean sprouts
- 1 bunch fresh cilantro, minced
- A few sprigs of fresh mint, minced
- A few sprigs of fresh basil, minced
For the dressing:
- 100 ml (a scant ½ cup) almond butter
- 50 ml (¼ cup) lime or lemon juice
- 1 clove garlic, crushed
- 1 kaffir lime leaf
- 2.5 ml (½ teaspoon) curry powder
- 2.5 ml (½ teaspoon) salt
- Dash of ground cumin
- Dash cayenne pepper
- 30 ml (2 tablespoons) minced cilantro
Preparation
For the vegetables: Mix everything together in a large bowl.
For the dressing: Combine all ingredients except the cilantro in a blender. Add 200 ml (1 scant cup) water and blend until smooth and creamy. Add the fresh cilantro and mix to blend. Pour over your salad and enjoy.
Sólveig Eíríksdóttir
Solla is well known in Iceland as a vegetarian and a passionate advocate of organic foods. She runs five restaurants, an organic market and has her own organic food brand. She is a teacher, speaker, and is the author of seven cookbooks. In 2011 and 2012 Solla was elected “best RAW gourmet chef” and “best RAW simple chef” in the International Best of RAW contest. Solla gives demonstrations every year at The Longevity Conference in Los Angeles, California, USA.
Photo credit: Eyglo Gisladottir
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