Raw Turnip Salad Recipe

This quick and easy Turnip Salad recipe delivers a sharp, tangy, and crisp raw shredded veggie dish packed with fiber and flavor. You only need grated turnips, carrots, crunchy pumpkin seeds, and a simple dressing. It’s seriously that simple!

Turnips are an underrated root vegetable – so before we discuss the details of this delicious raw turnip salad, let’s break down the basics of a root vegetable that maybe you’re new to preparing!

What is Turnip?

Turnips belong to the cruciferous vegetable family (along with cabbage, cauliflower, broccoli, kale, and a few others).

Turnips are usually round and heavy for their size. They have smooth skin that is white at the bottom and light purple or greenish at the top part.

As for texture and taste, salad turnips are similar to crunchy radishes but with a mild, less intense flavor.

Turnips thrive in cold weather and store very well, so they are a great way to enjoy inexpensive and nutritious fresh produce when many vegetables are out of season.

Turnips are typically boiled, steamed, or roasted, but this turnip salad proves that turnips are even better when enjoyed raw.

Raw turnips have a pleasant mild taste and can be eaten as a snack as you would eat a carrot. They also work great, served as a part of a veggie tray.

So without further ado, pick your turnips (and carrots), and let’s make this delicious turnip salad.

Why You’ll Love This Recipe

• This bright, healthy salad is the perfect quick, budget-friendly side dish for weeknight dinners and entertaining.
• It’s quick and easy. Once the veggies are grated, all you have to do is toss them.
• It’s flexible. There are SO many ways to customize this recipe.
• You can use this salad wherever you’d usually use coleslaw (sandwiches, tacos, grain bowls, etc.).
• This easy recipe is dairy-free, gluten-free, and plant-based!

Ingredients You’ll Need

• Turnips – Fresh turnips are usually sold with the greens still attached. Turnips without the greens are either packaged in plastic bags or sold loose.
• Carrots – Sweet and crisp carrots pair perfectly with zesty turnips.
• Parsley – For refreshing, herbaceous flavor.
• Pumpkin seeds – Feel free to toast the pumpkin seeds to enhance their flavor. For more crunch, you can also add sunflower seeds.
• Lemon juice & olive oil – The dressing! It’s straightforward, so the natural root veggie flavor shines.
• Sea salt – To taste! Feel free to add a bit of fresh cracked black pepper as well.

How To Make Raw Turnip Salad

1. Peel and grate turnips & carrots: Turnip peels are edible but tend to be bitter and tough, so I suggest peeling the turnips with a paring knife or vegetable peeler. Then shred the turnip flesh with a box grater, hand grater, food processor, or spiralizer. Do the same with the carrots.
2. Toss the salad ingredients and serve: Add the grated vegetables, chopped parsley, and pumpkin seeds to a large salad bowl. Squeeze fresh lemon juice over the top and drizzle with olive oil. Season with salt, and toss until the vegetables are fully saturated in lemon juice and olive oil.

Recipe Tips

Use FRESH veggies. Your turnips and carrots must be fresh and firm. If they’ve started to dry out and wilt, you should use them for soups and stews instead of raw salads.

Add a variety of fresh herbs. Fresh herbs add flavor and nutrition to any meal. In addition to fresh parsley, cilantro, basil, chives, or tarragon are great in this salad.

Variations and Serving

• Other fresh add-ins: Add shredded apple and a variety of vegetables. Mix and match the turnips and carrots with raw beets, radishes, parsnips, cabbage, or Brussels sprouts.
• Add vinegar: Feel free to add a splash of apple cider, balsamic, red, or white vinegar to the dressing.
• Dressing alternatives: Toss the veggies with a simple mixture of rice wine vinegar, soy sauce, sesame oil, and fresh ginger for an Asian-inspired flavor. You can also sprinkle some sesame seeds on top of the salad.
• Add spice: Give it a subtle spicy kick with Sriracha or minced jalapenos.
• Make it a meal: Serve your salad with simple chicken and fish dishes. It’s also great as a side salad with cozy soups like ground turkey soup, chicken vegetable soup, or quinoa chili.

Storing

This turnip salad keeps well in the fridge for up to 2 days.

Keep in mind that once grated, turnips will change their color from pure white to slightly yellowish and translucent. So, if a picture-perfect presentation is important, you’ll want to make the salad immediately before serving.

Frequently Asked Questions

Can you eat turnips raw in a salad?

Yes. Raw turnips have a pleasant, mild flavor and are a great vegetable to add to salads. Turnips are also yummy to snack on the way you would a carrot stick!

Do you have to peel salad turnips?

Technically, no. Turnip skin is completely safe to eat but can be woody and bitter. The skin on small baby turnips has a softer flavor and texture, which is acceptable to leave attached, but if you have large turnips, it’s probably best to peel the skin.

Are turnips nutritious?

Very! They’re a great source of vitamin B6, folate, calcium, potassium, and copper and are an excellent source of fiber, vitamin C, and manganese.

As for the glycemic index of turnips, some sources say that they are medium glycemic. However, according to this database, one medium-sized raw turnip has a low glycemic load of 2.

Raw Vegan Salads You’ll Love

• Healthy Cabbage Salad
• Red and Green Cabbage Salad
• German Cucumber Salad
• Raw Beet Salad
• Fresh Vegetable Salad
• Romaine Lettuce Salad

Raw Turnip Salad Recipe

Yield: 4 to 5 portions

Prep Time: 10 minutes

Total Time: 10 minutes

A very easy to prepare Raw Turnip Salad Recipe. Just grate the vegetables, add the dressing and combine everything in a salad bowl. Full of fiber and healthy nutrients.

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Ingredients

• 3 medium turnips, peeled and grated
• 3 medium carrots, peeled and grated
• 1/2 cup chopped parsley
• 1 cup raw pumpkin seeds
• juice of 1/2 lemon
• 2 Tbsp olive oil
• sea salt to taste

Instructions

1. Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl. Add the lemon juice and olive oil. Season with salt and toss to combine.

Notes

1. This salad keeps well in the fridge for up to 48 hours. Keep in mind that once grated, turnip will change the color from pure white to slightly yellowish and translucent. So, if you want to serve this salad for a dinner party and the appearance of the salad is important to you, make sure to prepare the salad just before serving.

2. Nutrition information is a rough estimate for 1 of 4 servings.

Recommended Products

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  Mueller Austria Mandoline Slicer
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  Annovero Porcelain Bowls Set
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  Oregon Pumpkin Seeds
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  Multipurpose Wood Cutting Board
• 
  ZWILLING J.A. Henckels Kitchen Knife

Nutrition Information

Yield 5 Serving Size 1/4 of recipe
Amount Per Serving Calories 278Total Fat 21.5gSaturated Fat 3.5gTrans Fat 0gUnsaturated Fat 18gCholesterol 0mgSodium 104.6mgCarbohydrates 15.8gFiber 5.3gSugar 6.3gProtein 10.4g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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