½ pound of Asian turnips, trimmed and grated coarsely (about 2 cups); save the greens for another recipe
3 cups shredded cabbage
1 cup coarsely grated carrots
½ cup thinly sliced red onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon sugar
2 tablespoons of parsley (or try mint)

Mix all ingredients, add salt and pepper to taste, and serve immediately. Serves 4.