The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, onion, sugar, salt and pepper. It’s a sweet and light dressing that doesn’t weigh down the salad and really allows the crunch to come through. You can add some apple slices or a bit of feta or bleu cheese too.
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot or spring onion
1 tablespoon sugar
3 tablespoons finely chopped scallions
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 Tokyo or Haukeri turnips, tops removed and diced
2 celery ribs, thinly sliced diagonally
Whisk together buttermilk, mayonnaise, vinegar, shallot/onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in scallions.
Toss cabbage, turnips, and celery with dressing.