4 tablespoons fresh lemon juice or apple cider vinegar, or mixture
6 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
1 tablespoon sugar
1½ teaspoons fine sea salt
1 teaspoon freshly ground black pepper
4 medium purple-top turnips, peeled and coarsely grated
3 large carrots, peeled and coarsely grated
2 large Granny Smith apples, peeled, cored and coarsely grated
1 large red onion, peeled and thinly sliced into half-moons
½ cup coarsely chopped fresh parsley
½ cup finely minced fresh dill
1. In a large jar, shake together lemon juice, olive oil, garlic, sugar, salt and pepper until emulsified. 2. In a large bowl, toss turnips, carrots, apples and onions with dressing. Add parsley and dill and toss once more. Adjust salt, pepper and lemon juice as needed. 3. Cover and chill 1 hour before serving.