1 bunch Japanese turnips, greens removed (and saved!)
1/2 c mayonnaise
3 T sour cream (or yogurt)
2 t tarragon vinegar (or 2 t white wine or rice vinegar with a pinch of dried tarragon or some minced fresh)
1 t prepared mustard
1 t sugar, optional
salt and pepper, to taste
1/4 t celery seed
1/2 t dried dill or 1 t fresh dill, chopped
1. Thinly slice, julienne, or grate the (washed) turnips. Place in a large bowl.
2. In a separate bowl mix together all the remaining ingredients. Add to turnips and stir until the turnips are well coated with the mayo mixture.
3. Refrigerate until served.