Zesty Turnip Salad

Turnips have a crisp flesh with a peppery bite and can be eaten raw or cooked. Turnips are a delightful alternative to potatoes. They are less starchy and have a natural, zesty flavor. Feel free to add turnips to soups or stews instead of the old spud.

Roasting turnips on their own or in combination with other root veggies, will elevate them to another level. They mellow out and become a little sweeter, while still retaining their peppery character. Turnip mash with herbs is one of my all-time favorites to make and to eat. Creamy, buttery and satisfying.

This light and zesty turnip salad will be a wonderful addition to your plate. Try is as a side to my Mama’s Crispy Chicken Fritters. Make sure to leave some leftover salad in the fridge. Overnight, this shredded splendor will transform into a pickle that you will love on a sandwich or a burger.

Zesty Turnip Salad

When peeling a turnip, I try to save as much of the magenta color as possible.  It adds a wonderful color element, which is reinforced by the red onion.
Course Salad, Side Dish
Cuisine Eastern European
Keyword apple sider vinegal, healthy, light, olive oil, onion, parlsey, picle, salad, sandwish, summer, turnips, vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 people


  • 3 Turnips
  • 1 Red onion medium, finely diced
  • 1/3 cup Parsley finely chopped


  • 1 tbsp Apple cider vinegar
  • 1.5 tsp Kosher salt
  • 3 tbsp Olive oil extra virgin
  • 1 tsp Pepper


  • Dissolve salt in vinegar, whisk in oil and add pepper. Set aside.
  • Wash and peel turnips.
  • Grate turnips using the large side of a box grater.
  • Add diced red onion and chopped parsley.
  • Stir in dressing, one tablespoon at the time, adding more if needed.
  • Serve chilled.


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