Box Included Ingredients:

• Turnips
• Kale
• Green Onion

Additional Optional Ingredients:

• Carrots
• Dill
• Cucumbers
• Radish
• Cabbage

Directions:

1. I think about this recipe as a variation of a raw beet salad. It's a great way to use up different produce, no cooking, picnic ready and always better the next day.
2. Basically it's just chopping everything up! I do think grating the turnip is nice texturally and I would suggest removing the ribs from the kale and slicing the leaves into very thin ribbons but by all means cut everyhting however makes sense to you.
3. For the dressing I feel it kinda hinges on whether you want to use the dill. If you are I would lean more on the bright acidic side with lemon, capers, a good amount of olive oil and maybe some everything bagel esque seasoning you have around.
4. If you're not using dill I would lean more towards a soy sauce, toasted sesame and chili flake based dressing.
5. Then letting this sit in the refrigerator for an hour before serving allows all the flavors to meld and get some of the crunchier veggies a little softened.

Additional Info:

• This would be great with fried tofu in a cold noodle bowl.
• a more meat centric options would be next to a roasted/ barbecued chicken.