Winter Asian Slaw

This slaw has a fabulous, bright flavor for winter.  Don requested that I add anchovy paste the next time.  That would make it much richer tasting, so it might have to happen!

Asian Winter Salad

Winter Asian Slaw

Total Time: 20 minutes

Yield: Serves 4


  • 3 small to medium turnips, peeled and shredded (I used the processor)
  • 1 large carrot shredded
  • 1/2 - 1 cup chopped cilantro
  • 1/4 cup finely shredded ginger
  • 1/2 cup coconut milk or Greek yogurt
  • 1 TBSP rice vinegar or cider vinegar
  • 2 tsp fish sauce
  • 1 tsp granulated onion powder
  • 1 tsp granulated garlic powder
  • 1 tsp dill weed
  • Honey (optional)
  • Red pepper flakes (optional)


  1. In a large bowl mix together turnip, carrot, cilantro, and ginger.
  2. In a small bowl mix coconut milk (note: if your coconut milk is not thick, put one cup in a small pan and reduce it), vinegar, fish sauce, and the rest of the ingredients.
  3. Toss the coconut milk dressing with the turnip mixture.
  4. Taste and adjust seasoning. If the turnips aren't very sweet, drizzle slaw with honey and toss.