Turnip Carrot Slaw Recipe on Food52 (2024)

Make Ahead

by: BlueKaleRoad

May24,2012

2 Ratings

Serves 8-10

Jump to Recipe

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

Test Kitchen-Approved

What You'll Need

Ingredients

2 poundsturnips (about 2 large ones)
4 medium carrots
1 bunchgreen onions, thinly sliced
¹/₂ cupmint leaves, roughly chopped
1 cupItalian parsley, roughly chopped
3 cloves garlic, finely minced
¹/₂ cupapple cider vinegar
2 tablespoonsDijon mustard
1 tablespoonpoppy seeds
3 tablespoonsolive oil
Sea salt and freshly ground pepper to taste

Directions

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.

Tags:

Salad
American
Mint
Vegetable
Vinegar
Green Onion/Scallion
Turnip
Mustard
Parsley
Carrot
Make Ahead
Serves a Crowd

Contest Entries

Your Best Radishes or Turnips

See what other Food52ers are saying.

Sagegreen
boulangere
bonbonmarie
clcatto
EmilyC

Recipe by: BlueKaleRoad

bluekaleroad.com

Popular on Food52

21 Reviews

ndalpe October 31, 2018

@BlueKaleRoad I love the idea. Turnips are not always easy to cook with - especially raw. What other salad would you serve this with (please no meat, no egg)?

I thought about :

Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile
https://food52.com/recipes/31478-roasted-butternut-squash-with-sweet-spices-lime-and-green-chile

or
Winter Curry Breakfast Salad with Roasted Butternut Squash
https://food52.com/recipes/33407-winter-curry-breakfast-salad-with-roasted-butternut-squash

I think the spicy butternut would be a good contrast to the turnip bitterness. What do you think? Any suggestion?

Thank you

Jomolager March 18, 2015

Is there any way to make it or prep it in advance for a large brunch/lunch or wdinner party for 60? It would be one of three salads. How much should I make?

BlueKaleRoad March 18, 2015

Hi, if you need to prepare the salad more than an hour in advance I would prep all the veggies and dressing separately and then toss with the vinaigrette an hour before serving. The turnips stay crunchy but I think if you dress it too early they could potentially soften more than you'd like. I hope you enjoy it!

hookmountaingrowers June 22, 2013

I didn't have any poppy seeds but otherwise made this recipe with 1 garlic clove rather than 2. I also used baby Japanese turnips from the garden. Overall, I thought it was a little bit too heavy on the vinegar but enjoyed it.

BlueKaleRoad June 22, 2013

I'm delighted you made this salad! The amount of vinegar can definitely be adjusted, too - I know tastes vary regarding vinegar. It must have been wonderful with fresh baby turnips from your garden! I've been getting the little ones from our farmer's market and they're such a treat. Happy summer to you!

Sagegreen June 19, 2012