Pohlasalat (rutabaga salad)

Instructions

1. Peel the rutabaga and carrots, then grate them on the coarse side of a box grater or with a mandoline.
2. Finely slice the red onion and add it to the grated vegetables.
3. In a small bowl, whisk together the oil, vinegar, salt, sugar and pepper until smooth.
4. Pour the dressing over the vegetables and mix well with a wooden spoon.
5. Let it rest for 15 minutes in the fridge so the rutabaga absorbs the dressing, then adjust the seasoning and sprinkle with dill before serving.