My mother gave this recipe to me, and it's one of my family's favorites. It's popular at church suppers, too.
- 3 cups shredded peeled turnips
- 3 tablespoons sour cream
- 1 tablespoon sugar
- 1 tablespoon minced fresh parsley
- 1 tablespoon cider vinegar
- 1 tablespoon mayonnaise
- 1/4 teaspoon salt
- Place turnips in a large bowl. In a small bowl, combine the sour cream, sugar, parsley, vinegar, mayonnaise and salt; mix well. Pour over turnips; toss to coat. Cover and refrigerate for 1 hour. Yield: 6 servings.
Originally published as Turnip Slaw in Country August/September 2004, p51
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