Asian Turnip & Carrot Salad

Here is another turnip salad, yet this one is quite different from the one I posted earlier.  The lime juice, sesame seed oil, honey vinaigrette and cilantro are what make this salad.  If you ask me, any salad that contains cilantro is pretty great.  It gives any dish a mix fragrance of parsley and citrus.  I have been making this recipe for quite some time and no longer remember its source. 

Cilantro is a popular herb traditionally used in Middle Eastern, Mexican and Asian cooking.  It contains many compounds that are known to have disease-preventing and health-promoting properties.  It is rich in many vital vitamins, including folic acid, riboflavin, niacin, beta carotene, vitamins A, C and K.  Cilantro is also a good source of minerals such as potassium, calcium, manganese, iron and magnesium.  If that weren't enough, cilantro contains chemical compounds which bind to and remove heavy metals and other toxins from the body.


2 medium carrots, grated
1 turnip, grated
3 Tbsp. lime juice
2 tsp extra virgin olive oil
1 tsp sesame seed oil
1 tsp raw honey
1/8 tsp cayenne pepper
¼ cup fresh cilantro, finely chopped
Sea salt to taste
Black sesame seeds, for garnish


  • Combine the grated carrots and turnip in a large bowl.
  • In another bowl, combine the lime juice, olive oil, sesame oil, honey, and cayenne pepper and whisk together to make the vinaigrette.
  • Drizzle the vinaigrette over the carrots and turnip and toss to coat.
  • Add sea salt to taste.
  • Cover and marinate for about 2 hours.
  • Sprinkle with cilantro and black sesame seeds prior to serving.

Fall-Off-The-Bone Lime Chicken Drumsticks

One of the worse culinary faux pas has to be under-cooked chicken.  I not only like my chicken to be fully cooked but actually fall-off-the-bone done.  I normally make this recipe using only sea salt and pepper and it turns out great.  However, lately I have been obsessed with all things lime and cilantro so I decided to add them to my chicken recipe...and voila!

I like drumsticks because not only are they a cheaper cut of meat, especially when buying free range/organic, but also because I prefer dark meat, which comes out crispy on the outside and moist on the inside.  You can also use chicken thighs, given they are skin-on and bone-in which insured that the chicken remains moist and absorbs a deeper flavor as it cooks.  I prep the chicken in steps – marinate in the morning, broil and load into the slow-cooker at lunch time, and it is ready just in time for dinner.


12 chicken drumsticks (about 3 lbs.)
¼ cup lime juice, freshly-squeezed
1 garlic clove, minced
Sea salt and pepper
¼ cup fresh cilantro, chopped


Place the chicken, lime juice, garlic, sea salt and pepper into a large zip-lock bag or a bowl.  Toss to combine ingredients and evenly coat the chicken.  Refrigerate at least 30 minutes or overnight.

Preheat broiled.  Remove chicken from marinade and arrange in a single layer on a shallow baking dish.  Broil on high for about 10 minutes, flip and broil another 5 minutes on the other side, until nicely browned but not burnt.  Turn off the oven and let cool before removing chicken. 

Layer the chicken into a slow cooker and pour the liquid from the baking dish over the chicken.  Cook on low for about 5 – 6 hours.  Before serving, sprinkle chicken with fresh cilantro.