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Shredded Turnip, Apple and Carrot Salad

by Lynne Webb on September 30, 2011 (Updated September 26, 2022) // 8 Comments

Salads » Shredded Turnip, Apple and Carrot Salad

Shredded Turnip, Apple and Carrot Salad

by Lynne Webb on September 30, 2011 (Updated September 26, 2022) // 8 Comments

Try this quick side salad made from purple-top turnips, carrots and Granny Smith apples as a unique alternative to cole slaw.
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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

Shredded Turnip, Apple and Carrot Salad

4.39 from 18 votes
  |  Leave a Review
Try this quick side salad made from purple-top turnips, carrots and Granny Smith apples as a unique alternative to cole slaw.
Prep Time: 15 mins
Total Time : 15 mins
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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

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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Side Dishes
 | 
Cuisine: American

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Comments

  1. Lisa says

    June 14, 2019 at 12:19 pm

    5 stars
    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.

    Reply
  2. Lisa says

    December 23, 2018 at 3:31 am

    5 stars
    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.

    Reply
  3. Lisa says

    December 23, 2018 at 3:31 am

    5 stars
    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.

    Reply
  4. Colleen Obrien says

    January 28, 2015 at 9:31 pm

    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.

    Reply
    • Lynne Webb says

      January 29, 2015 at 7:05 am

      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.

      Reply
  5. George B says

    March 24, 2014 at 10:18 pm

    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.

    Reply
    • Lynne Webb says

      March 28, 2014 at 2:36 pm

      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!

      Reply
  6. Karen Delaney says

    December 10, 2013 at 1:20 pm

    Beautiful colors! Very festive. Must try this soon!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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