- 1 fat garlic clove
- 1 teaspoon plus 1 pinch kosher salt, more to taste
- ½ cup plain Greek yogurt
- ¼ cup extra-virgin olive oil
- Black pepper
- ½ head cabbage, cored and shredded (6 cups)
- 4 medium turnips (3/4 pound), peeled, and julienned or coarsely grated (2 cups)
- ¼ cup chopped dill
Finely chop garlic. Sprinkle with a pinch of salt; using the flat side of a knife, mash garlic to a paste. In a small bowl, whisk together garlic paste, 1 teaspoon salt, yogurt and oil. Season with pepper.
In a large bowl, combine cabbage, turnips, dressing and dill. Toss well to combine. Let stand 10 minutes. Taste and adjust seasoning; serve.
From The New York Times