Turnip Carrot Slaw
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Author Notes: I love it when you discover a new taste! Previously, I had only eaten cooked turnips, so imagine my delight when I bit into a crispy slice of raw turnip and loved it. The flavor is completely different than when in its cooked form. and there's a slight little kick at the end. From there, I started grating turnips and this slaw evolved. - BlueKaleRoad
Food52 Review: Crunch! This beautiful salad is all about crunch and bright flavors. The sharpness of raw turnips is tempered by the brilliant addition of mint. And she's generous with the Italian parsley, too. I love that this lovely slaw does not have a mayonnaise-based dressing, but rather a wonderfully tart vinaigrette. I served it with pulled pork, and the combination was heavenly. Leftovers packed just as much crunch the second day. This is a wonderful addition to the summer salad repertoire. - boulangere
Serves 8-10
- 2 pounds turnips (about 2 large ones)
- 4 medium carrots
- 1 bunch green onions, thinly sliced
- 1/2 cup mint leaves, roughly chopped
- 1 cup Italian parsley, roughly chopped
- 3 cloves garlic, finely minced
- 1/2 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon poppy seeds
- 3 tablespoons olive oil
- Sea salt and freshly ground pepper to taste
- Cut any roots or rough ends off of the turnips and carrots. Slice into smaller chunks and grate by hand or in a food processor. Spoon the turnips and carrots into a large serving bowl. Add the green onions, mint leaves and parsley and gently toss.
- In a small bowl or glass measuring cup, whisk the garlic, vinegar, mustard and poppy seeds together. Slowly drizzle in the olive oil and whisk until incorporated. Season with salt and pepper to taste.
- Pour the dressing over the slaw and gently toss. Taste for salt and pepper. Leave the slaw to sit for about an hour before serving to let the flavors mix. Serve chilled or room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Radishes or Turnips
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11 months ago Sagegreen
How refreshing! What a great idea.
11 months ago BlueKaleRoad
Thank you, Sagegreen! :)
12 months ago Anna H
I bought some salad turnips from the farmer's market on Saturday and knew I'd find a good recipe for them on Food52!
This is a great recipe, BlueKaleRoad - so delicious! I'll definitely be making it again. And I'm with you on the raw turnips- they're wonderful.
12 months ago BlueKaleRoad
Thank you, Anna! I'm delighted you enjoyed the salad and appreciate you letting me know.
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Congratulations on earning a CP for this excellent salad!
12 months ago BlueKaleRoad
Thank you for your kind words, boulangere! I'm so happy you enjoyed the slaw! :)
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I absolutely love it. I'm making it to be filmed as part of a series of cooking videos I'm doing for our newspaper. I'll forward the link when it goes up.
12 months ago BlueKaleRoad
I am honored and delighted, boulangere! Very cool. I look forward to seeing the video!
12 months ago bonbonmarie
I made it and it's yummy! Thanks for the great idea of using turnips raw.
12 months ago BlueKaleRoad
I'm delighted you enjoyed it, bonbonmarie - thank you for letting me know!
about 1 year ago clcatto
I love fresh slaws! Looks delicious. I wonder how it would taste with a dash of cumin...
12 months ago BlueKaleRoad
I think a bit of cumin would be a terrific, clcatto!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Beautiful! I can taste the crisp right out of your photo.
12 months ago BlueKaleRoad
Thank you, boulangere! :)
about 1 year ago EmilyC
This looks delicious, BKR! I've never had raw turnips, but your slaw makes me want to run out and buy some!
about 1 year ago BlueKaleRoad
Thanks, Emily! This was my first experience with raw turnips, and I think I prefer them that way now - who knew?