2 purple top turnips
1 apple (whatever variety you prefer)
1/3 cup raw pumpkin seeds
1/3 cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tsp dijon mustard
1 tablespoon honey (sub agave or maple syrup if you don’t use honey)
1 teaspoon chopped fresh thyme
salt + pepper to taste
Julienne apples and turnips - Peel turnips and slice into 1/4 inch slices. Stack slices on top of each other cut as thin as you can into “matchsticks”. Repeat with unpeeled apple. (or use mandolin). Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.
Make dressing - Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid. Shake until combined.
Pour dressing over slaw - Mix pumpkin seeds, dressing, and slaw until combined.