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Try this quick side salad made from purple-top turnips, carrots and Granny Smith apples as a unique alternative to cole slaw.
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
Try this quick side salad made from purple-top turnips, carrots and Granny Smith apples as a unique alternative to cole slaw.
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
Instructions
- 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.
Like this recipe? Rate and comment below!
Winter day with carrots & turnips in the house, this recipe stood out over all the roasts & mashes. Shredded everything quickly in the Cuisinart. Added shredded radish, chopped fresh ginger & some extra flavors in the dressing. What a wonderfully versatile recipe. Agreed that we’d like to try with jalapeno & cilantro sometime.
Winter day with carrots & turnips in the house, this recipe stood out over all the roasts & mashes. Shredded everything quickly in the Cuisinart. Added shredded radish, chopped fresh ginger & some extra flavors in the dressing. What a wonderfully versatile recipe. Agreed that we’d like to try with jalapeno & cilantro sometime.
Winter day with carrots & turnips in the house, this recipe stood out over all the roasts & mashes. Shredded everything quickly in the Cuisinart. Added shredded radish, chopped fresh ginger & some extra flavors in the dressing. What a wonderfully versatile recipe. Agreed that we’d like to try with jalapeno & cilantro sometime.
I tried this tonight and used an organic medium large turnip from a neighbor’s garden. I also used toasted sesame oil for the oil. And definitely chilling the salad for an hour before serving also makes the difference. We completely enjoyed this enchanting salad.
Hi Colleen,
Using toasted sesame oil is a great idea. It must have added a nice flavor quality. Glad you enjoyed the salad and thanks for sharing the variation.
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.
Hello George,
Thanks for your comments. The amount of liquid given off by the turnips will vary batch to batch, so your idea of salting and draining is a good suggestion.
Regarding an Asian style dressing:
– Replace the lemon juice and apple cider vinegar quantities with rice vinegar
– Omit the onion and parsley and add some sliced scallions
– Add a dash of soy sauce
– Add a little grated ginger
– Add a little finely chopped garlic
Let us know if you try it!
Beautiful colors! Very festive. Must try this soon!