Cabbage & Turnip Slaw with Yoghurt

Melissa Clark writes interesting food articles in the New York Times. This one caught David’s eye, we found it refreshing and different.


Turnip and Cabbage Slaw with Yoghurt Dressing
Ingredients

1 fat garlic clove
Kosher salt
1/2 cup plain Greek yoghurt
1/4 cup extra virgin olive oil
Black Pepper
1/4 head cabbage cored and shredded (4 cups)
2 medium turnips peeled and coarsely grated (or pulsed in a food processor)
1/4 cup chopped dill

Directions

Finely chop garlic, sprinkle with a pinch of salt and pound in a mortar until it is mashed to a paste. In a small bowl whisk together the garlic paste, 1/4 cup extra virgin olive oil, 1/2 cup Greek yoghurt, 1 teaspoon salt and a shake of pepper. Peel the turnips and chop into chunks, then pulse about 6 times in a food processor. Remove the outer leaves and the center core from the cabbage, cut the cabbage in half and then slice the cabbage into half moons. The pieces will shred apart.
In a large bowl combine cabbage, turnips dressing and 1/4 cup chopped dill. Toss well to combine.