Cabbage-Turnip Cole Slaw With Jalapeno Dressing

I’ll admit, cole slaw wasn’t always my favorite. Summer barbecues often meant wading through a sea of mayonnaise-laden salads, most of which tasted remarkably similar. But one sweltering afternoon, rummaging through my crisper drawer, inspiration struck. A lone head of cabbage sat beside a pair of robust turnips, their purple skins gleaming. Remembering a forgotten recipe for turnip cole slaw, I decided to ditch the traditional and embrace the unexpected. The result? A tangy, spicy, and surprisingly addictive slaw that has become a staple at my summer gatherings.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Yield: 4 cups
• Dietary Type: Vegetarian

Ingredients

• ½ head green cabbage
• 2 large purple top turnips
• 1 jalapeno, seeded and finely diced
• ½ cup mayonnaise (plus more if needed)
• 2 tablespoons apple cider vinegar
• 1 lime, juice of
• ¼ cup sugar

Equipment Needed

• Blender
• Large bowl
• Knife
• Cutting board

Instructions

1. First, prepare the dressing. In a blender, combine the mayonnaise, apple cider vinegar, jalapeno, lime juice, and sugar.
2. Blend the ingredients until the dressing is smooth and creamy. This usually takes about 30 seconds to a minute, depending on the power of your blender. Taste and adjust the sugar or lime juice to your preference.
3. Refrigerate the dressing while you prepare the vegetables. This allows the flavors to meld and intensifies the spiciness of the jalapeno.
4. Now, it’s time to tackle the turnips. Julienne the turnips into very fine strips. A mandoline slicer can be helpful for achieving uniform strips, but a sharp knife and a steady hand will work just as well.
5. Prepare the cabbage. Cut the cabbage in half, then into ½-inch strips. Cut the strips in half lengthwise to make them more manageable and easier to eat.
6. In a large bowl, toss the julienned turnips and cabbage together.
7. Pour the chilled dressing over the vegetables. Toss to coat evenly, ensuring every piece is lightly dressed. If the slaw seems too dry, add a little more mayonnaise until it reaches your desired consistency.
8. Refrigerate the cole slaw for at least 30 minutes before serving. This allows the flavors to further combine and the vegetables to soften slightly. The longer it sits, the better it gets!

Expert Tips & Tricks

• Adjust the spice: For a milder slaw, remove the membranes from the jalapeno before dicing. For a spicier kick, leave some of the seeds in. You can also substitute a milder pepper, like a poblano, for a more subtle flavor.
• Sweetness is key: The sugar balances the acidity of the vinegar and lime juice. Adjust the amount to your liking, depending on the sweetness of your turnips and personal preference. Honey or maple syrup can be used as substitutes for refined sugar.
• Texture matters: The finer the julienne on the turnips, the better the slaw will be. Thin, even strips ensure a tender texture and allow the dressing to coat the vegetables evenly.
• Make it ahead: This cole slaw is best made a few hours in advance, allowing the flavors to meld. However, avoid making it more than a day ahead, as the vegetables can become soggy.
• Revive soggy slaw: If your slaw becomes watery after sitting for a while, drain off the excess liquid and add a spoonful of fresh mayonnaise to revive the creaminess.

Serving & Storage Suggestions

This cabbage-turnip cole slaw is a versatile side dish that pairs well with a variety of meals. It’s a fantastic accompaniment to grilled meats, barbecue, sandwiches, and even fish tacos. Serve it chilled for a refreshing and flavorful side.

Leftover cole slaw should be stored in an airtight container in the refrigerator. It will keep for up to 2-3 days. Be aware that the texture may change slightly as the vegetables release moisture. It is not recommended to freeze this cole slaw as the texture of the cabbage and turnips will deteriorate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	220.8 kcal	–
Calories from Fat	–	41%
Total Fat	10.1 g	15%
Saturated Fat	1.5 g	7%
Cholesterol	7.6 mg	2%
Sodium	291.2 mg	12%
Total Carbohydrate	32.8 g	10%
Dietary Fiber	4.4 g	17%
Sugars	22.2 g	–
Protein	2.8 g	5%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spicy Mango Slaw: Add diced mango for sweetness and a tropical twist. A pinch of red pepper flakes can also amplify the heat.
• Creamy Cilantro-Lime Slaw: Substitute the apple cider vinegar for rice vinegar and add chopped cilantro for a fresh, herbaceous flavor. Omit the jalapeno for a milder version, or add a serrano pepper for a kick.
• Vegan Slaw: Use vegan mayonnaise and agave nectar or maple syrup instead of sugar to make this slaw entirely plant-based.
• Radish and Carrot Slaw: Add julienned radishes and carrots for extra crunch and color.
• Asian-Inspired Slaw: Use a sesame ginger dressing instead of the jalapeno dressing. Top with toasted sesame seeds and chopped green onions.

FAQs (Frequently Asked Questions)

Q: Can I use regular white cabbage instead of green cabbage?
A: Yes, you can substitute white cabbage. The flavor will be slightly different, but the texture will be similar. Napa cabbage would also be a suitable, milder option.

Q: I don’t have apple cider vinegar. What can I use instead?
A: White vinegar or rice vinegar are good substitutes. Lemon juice can also be used in a pinch, although it will have a different flavor profile.

Q: How long will this cole slaw last in the refrigerator?
A: It will last for up to 2-3 days, stored in an airtight container. However, the texture may change as the vegetables release moisture.

Q: Can I freeze this cole slaw?
A: Freezing is not recommended as the vegetables will become soggy upon thawing.

Q: Can I use pre-shredded cabbage to save time?
A: Yes, you can use pre-shredded cabbage, but the texture will be slightly different than if you shred it yourself. Freshly shredded cabbage tends to be crisper.

Final Thoughts

Don’t let the humble turnip fool you – this cole slaw is a flavor explosion waiting to happen. It’s a delightful twist on a classic, offering a tangy, spicy, and refreshing alternative to traditional mayo-laden versions. So, grab that head of cabbage and those often-overlooked turnips, and prepare to be surprised. I encourage you to try this recipe, experiment with the variations, and share your feedback! Pair it with your favorite BBQ, tuck it into a pulled pork sandwich, or simply enjoy it as a light and flavorful side. Happy cooking!