Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over the vegetables, toss until the slaw is evenly coated, cover and chill 1 hour or up to 2 days.
This is based on a recipe from Matt Lee and Ted Lee.