Toss the tempered bitterness of raw turnip with sweet-tart apple slices, crunchy sunflower seeds, fresh mint, and a dairy-free curry dressing, and you’ll have a delicious Creamy Curry Turnip Slaw. After all, bitter plays well with sour, salty, and especially sweet. Leftovers won’t disappoint. Deliver even higher nutrition by serving the slaw atop a bed of baby kale or spinach.
Creamy Curry Turnip Slaw
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Ingredients
- 4 medium-sized turnips shredded
- 2 large carrots shredded
- 1 large apple julienned, unpeeled
- 1/2 cup sliced fresh mint
- 1/3 cup golden raisins
- 1/3 cup unsalted roasted sunflower seeds
- 1 - 10 oz pkg silken soft tofu
- 2 tsp curry powder
- 2 Tbsp cider vinegar
- 2 garlic cloves peeled and chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In large bowl, toss together turnips, carrot, apple, mint, raisins, and sunflower seeds.
- In small bowl, blend together tofu, curry powder, cider vinegar, garlic, salt, and pepper until smooth. Toss dressing with slaw and serve.
Recipe Notes
Per serving: 154 calories; 5 g protein; 5 g total fat (1 g sat. fat); 24 g total carbohydrates (16 g sugars, 5 g fiber); 269 mg sodium
