Yields 8 servings
½ pound turnip (Swede), peeled and thinly sliced with a mandoline
4 carrots, about 1 pound, peeled and shredded with a grater or a potato peeler
1 small fennel bulb, ¼ – ½ pound, trimmed and finely sliced with a mandoline
2 limes, juice and grated zest
1 small piece of ginger, about 1 tablespoon peeled and grated
1 – 2 tablespoons honey
1 tablespoon EVOO
½ teaspoon salt
Shred the turnip slices.
Mix the lime juice, the lime zest, ginger, honey and a little oil. Toss the vegetables with the dressing and let sit for at least 15 minutes. Add salt and pepper to taste.
The colorful ribbons in this tasty mix sparkles like a bowl of jewels on your table!