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Turnip slaw

A twist on a coleslaw, this turnip dish adds a nice peppery bite to the meal
From: gourmettraveller.com.au

1.3 kg (about 5) turnips
½ cup each finely chopped flat-leaf parsley and mint
1/3 cup finely chopped tarragon
Cider vinegar dressing
60 ml (¼ cup) cider vinegar
55 gm (¼ cup) caster sugar
2 tbsp sunflower oil
1 tbsp Dijon mustard
120 gm (½ cup) double cream

Coarsely shred turnips on a mandolin or with a coarse grater, combine in a bowl with 2 tsp sea salt and mix well. Stand until wilted (30-40 minutes), then drain and squeeze out excess liquid and transfer to a serving bowl.

For cider vinegar dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan over medium heat, bring to the simmer for 3 minutes, stirring to dissolve sugar, then whisk in oil and mustard. Pour dressing over coleslaw and stir well to combine. Stand until cool, then stir in cream and season to taste. Refrigerate until required and serve with suckling pig.