3 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp finely grated peeled ginger
kosher salt, fresh ground pepper
2 small white turnips, peeled, cut into matchsticks
4 oz Brussels sprouts, leaves separated
1 tsp poppy seeds, plus more
Whisk lemon juice, oil and ginger in a large bowl; season with salt and pepper. Add turnips, apple, Brussels sprouts, and 1 tsp poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.