Make Ahead

Turnip Carrot Slaw

May 24, 2012
2 Ratings
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

Test Kitchen Notes

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
In This Recipe
  1. 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.
  2. 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.
  3. 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.

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