Sorry folks, this week is a hectic one and therefore this post (and recipe) is a quick one. I am getting ready head up to Tremblant for my Half-Marathon and amidst the countless other things I have going on im my life, I still choose to make time to cook (or uncook in this case).
One week to go before the race, I decided that I would be very diligent about my nutrition and try to stick to 90% rawfood, see how I feel and evaluate how my training goes. Honestly though, I haven’t been very good lately. With lots of social events it is easy to get off track and indulge a little too much when eating out in all the fabulous restaurants Montreal has to offer… Icehouse, Kazu, Arepera and Qing Hua just to name a few…
Monday rolled around – 7 days until game day- and a plentiful CSA delivery that remained almost untouched. In that basket came a few turnips that I had no idea what to do with. I usually toss them into stews and soups, but this summer has been way too hot to even contemplate making soup.
Raw turnip? As if! but I had to try it. Out came the peeler. Out came the grater and I started shredding. I stuffed a little bunch of grated turnip in my mouth and discovered a surprisingly fresh, crisp peppery-ness that goes right up your nose the same way wasabi or some strong mustards do. Lots of character but in a good way – who would have thought that a humble turnip would have so much character! Attitude aside, dinner was served in no time flat .
Here’s the recipe for shredded turnip. I served it on top of a simple green salad with quinoa, but would be so nice on top of burgers or hot dogs for something different to try during these last BBQs of the summer.
Shredded Raw Turnip Salad
- 1 raw turnip
- 1/2 of a red onion
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp raw honey
- Salt and pepper to taste
Whisk together the vinegar, olive oil and honey until smooth. For these ingredients to be raw they need to be unpasterized and cold pressed in the case of the oil. These are fairly common to find, just make sure you read the labels carefully.
Peel the turnip and grate it. Thinly slice the red onion. Toss these ingredients with the vinaigrette. Season with salt and pepper to taste, and serve! You can aslo toss in some herbs to add some greenery to your salad, such as parsley or cilantro would work nicely. One turnip makes enough as a main ingredient to serve 4 people, or more if using it as a side or condiment.