Preparation time: 20 minutes
One and a half cups thin strips peeled carrots
One and a half cups thinly cut cucumber
One and a half cups thinly cut radishes
One and a half thinly cut white turnip
Half cup spring onions (only the green part)
2 tablespoons red or white wine vinegar
2 tablespoons chopped fresh dill
1 clove minced garlic
2 tbsp olive oil
1 tbsp ground walnuts
Prepare the dressing first. Put all four ingredients in a bowl and whisk to blend well. Season to taste with salt and pepper. Cover and let stand 30 minutes (best in refrigerator).
Slice vegetables very thinly (the thinner the better) and put them in a large bowl. Season with little salt and toss well. Then pour the dressing over the sliced vegetables and toss again.
Sprinkle with walnuts, if desired.