Shredded Turnip, Apple and Carrot Salad

This is a simple little side dish that can be served as a switch from cole slaw. Purple-top turnips are usually mild and slightly sweet when they're small and have a nice firm crunch. Choose ones that are about 2-1/2-inches in diameter for best results. For a slight variation, you can use chopped chives instead of regular onion for an even milder flavor.

Shredded Turnip, Apple and Carrot Salad
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  • Ingredients:
  • 6 small purple-top turnips, peeled, ends trimmed
  • 2 small carrots, peeled
  • 1 large Granny Smith apple, peeled and cored
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon onion, finely chopped
  • 3 tablespoons vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1-1/2 teaspoons sugar
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Preparation:
Prepare the turnips, carrots and apple using the shredding disk of a food processor or the largest holes on a box grater and combine in a large mixing bowl. Add the lemon juice and toss to coat. Add the onion, oil, vinegar, sugar and parsley. Mix well. Season to taste with salt and freshly ground pepper. Cover and chill for one hour before serving.

Makes about 3-1/2 cups (6 to 8 servings)

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comments & replies

3 comments ~

Beautiful colors! Very festive. Must try this soon!

Tried this recipe. Upped the lemon juice and vinegar
since I prefer a tarter taste. One problem is that considerable
water is drawn out of the vegetables and dilutes the dressing.
Perhaps should start by salting the shredded ingredients, let
sit and strain off the liquid (lemon juice could also be added
to prevent discoloration).

The taste of raw turnip may not appeal to everyone;
raw cabbage with a radish influence. Perhaps would be better if
dressed in an Asian style but not sure how to accomplish this.

Would welcome thoughts/ideas.

leave a comment ~