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1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 Combine the carrots, turnips, and dill in a large bowl and toss until thoroughly combined.

2 In a small bowl, whisk the vinegar with the olive oil, cumin, garlic, chile flakes, salt, and pepper. Pour the dressing over the slaw and toss until the slaw is evenly coated. Cover and let rest in the refrigerator for an hour, or for up to 2 days.

3 Just before serving, toss the slaw again, and season it to taste with salt and black pepper.

SNOW PEA AND CARROT SALAD WITH GINGER DRESSING

serves 4 • TIME: 25 minutes

This stealthy salad is composed only of iceberg lettuce, shredded carrots, and thinly sliced snow peas. It may resemble something generic that you’d encounter on a lunch tray in a Japanese airport. But the dressing—made with a whole cucumber buzzed in the blender with fresh ginger juice—gives this salad an upbeat, invigorating flavor, a velvety texture, a peppery bite, and a melon-like sweetness using no sugar whatsoever. It’s a jolt of refreshment any time your main course or other sides—Pimento-Cheese Potato Gratin, say, or Pork Tenderloins with Madeira and Fig Gravy—are running rich.

6 ounces snow peas (about 2 large handfuls), blanched and thinly sliced

8 ounces carrots (about 4 medium), peeled and coarsely shredded on a box grater

1 head iceberg lettuce, trimmed and cored, sliced into ¼-inch-wide ribbons

1 teaspoon kosher salt, plus more to taste

One 3-ounce piece of fresh ginger (about 4 inches long), peeled

1 large (about 12-ounce) cucumber, peeled, seeded, and cut into chunks

3 tablespoons vegetable oil

2 tablespoons white wine vinegar

1 Toss the snow peas, carrots, and lettuce with ½ teaspoon of the salt in a large bowl until evenly combined.

2 Finely grate the ginger onto a clean cutting board, using a ginger grater or a Microplane (you can use the fine-gauge side of a box grater, but ginger fibers tend to be difficult to clean from it). Gather up the grated ginger and place it in a mound in the middle of a double thickness of paper towel. Pick up the corners of the paper towel and gently press the grated ginger over a small bowl to release the juice; you should have about 2 tablespoons. Pour the juice into the bowl of a food processor, and add the cucumber, vegetable oil, white wine vinegar, and remaining ½ teaspoon salt. Process until the dressing is smooth and thoroughly combined, about twenty 5-second pulses. (Covered, the dressing will keep for 2 days in the refrigerator.)

3 Pour the dressing over the salad and toss it with tongs or salad forks until the salad ingredients are evenly coated. Season to taste with salt, and serve.

notes on pitting avocados ••• Pitting an avocado requires some bladesmanship and simple know-how. First, cut the avocado in half lengthwise by holding its heel end in your palm, with the stem end resting just above your index finger; then, holding your knife so its blade is parallel to the ground, gently pierce the stem end, sawing the blade of the knife toward the pit. When you can feel that the blade of the knife has made contact with the pit, use the pit as a pivot, pulling the knife gently toward you and using your palm to push the fruit toward the blade to facilitate the cut. Once you’ve made a cut clean around the whole avocado, separate the halves by twisting one half of the fruit clockwise with one hand while you twist the other half counterclockwise. The halves should fall away easily, and one half will still contain the pit embedded in it. To extract the pit, set the avocado half on your cutting board with the pit facing up. Briskly whack your knife’s blade into the pit so that it sinks in about 1⁄2 inch. Lift your knife, and if you’ve cut deep enough into the pit, the avocado half will lift with it. Then, with the hand that’s not holding the knife, cradle the avocado in your palm and gently twist it. The pit will remain stuck to the knife, while the avocado half falls cleanly away.

ROASTED RED