Updated:
Original:

10 Raw White Turnip Salad Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

White turnip and chorizo salad is one of the recipes featured on this page

White turnip and chorizo salad is one of the recipes featured on this page

White turnip is an easy to grow, popular root vegetable that is widely available around the world. It is perhaps most commonly cooked when it is harvested, usually by boiling, but it is even more delicious in its natural raw form. Raw turnip should be peeled before being sliced, shredded or grated for inclusion in the dish of choice. This article features 10 different ways to enjoy raw white turnip in salad form.

Freshly harvested white turnips

Freshly harvested white turnips

Harvest Time Affects Flavour

If the turnips are picked when smaller (up to about the size of a cricket ball or baseball), they have a slight peppery flavour, whereas if they are left to grow that little bit larger, their flavour is milder and creamier.

Shaved white turnip, chioggia beetroot and salami salad

Shaved white turnip, chioggia beetroot and salami salad

1. White Turnip, Chioggia Beetroot and Salami Salad

Cook Time and Yield

  • Prep time: 10 min
  • Cook time: n/a
  • Ready in: 10 min
  • Yields: 2 servings

Ingredients

  • ¼ medium white turnip
  • 1 small to medium chioggia beetroot
  • Generous handful mixed salad leaves of choice
  • 6 sun-dried tomatoes in olive oil pieces
  • 6 pitted black olives
  • 2 or 3 large basil leaves
  • Salt and pepper
  • 8 thinly sliced deli salami slices

Instructions

  1. Peel the beetroot and turnip quarter.
  2. Wash the salad leaves and shake dry before adding to a large mixing bowl.
  3. Use a vegetable peeler to very carefully shave the beetroot and turnip into the bowl with the salad leaves before adding the sun-dried tomatoes and olives.
  4. Wash, dry, roll and shred the basil leaves before adding half the amount to the salad. Season with salt and pepper and toss well to combine.
  5. Arrange the salami slices in an overlapping layer on a serving plate before arranging the salad on top and scattering over the last of the basil leaves.
White turnip and curried chicken salad platter

White turnip and curried chicken salad platter

2. White Turnip and Curried Chicken Thighs Salad Platter

Cook Time and Yield

  • Prep time: 15 min
  • Cook time: 1 hour 15 min
  • Ready in: 1 hour 30 min
  • Yields: 2 servings

Ingredients

  • 4 large chicken thighs (bones in, skin removed)
  • 1 tablespoon hot curry powder
  • Salt and pepper
  • Little bit of vegetable oil to rub inside of casserole dish
  • 2 tablespoons tomato ketchup
  • ½ teaspoon hot chilli powder
  • ½ teaspoon dried fenugreek leaves
  • ½ teaspoon white sugar
  • Juice of half a lemon
  • 1 large white onion
  • 12 new potatoes (each about 2" by 1")
  • 1 teaspoon ground turmeric
  • ½ small white turnip
  • Generous handful baby spinach leaves
  • 2 tablespoons canned chickpeas
  • ½ teaspoon smoked paprika (pimenton)
  • 1 ounce (¼ stick) unsalted butter
  • 1 tablespoon roughly chopped coriander leaf (cilantro)

Instructions

  1. Put your oven to preheat to 400F/200C/Gas Mark 6.
  2. Scatter half the curry powder over the underside of the chicken thighs (seasoning with salt and pepper), turn them over and do the same to the top, fleshy sides. Use your hands to gently rub the seasoning in to the flesh to ensure as even dispersal as possible. This is a little bit messy but does make a huge difference.
  3. Lay the chicken thighs fleshy sides up in a lightly oiled, deep casserole dish, put the lid on the dish and place it in to the oven for 35 to 40 minutes.
  4. Combine the ketchup, hot chilli powder, fenugreek leaves, sugar, lemon juice and a little salt in a large glass or stone mixing bowl. Peel the onion, finely dice and stir in to the spicy sauce. Cover with clingfilm and set aside until required.
  5. When the cooking time is up on the chicken thighs, take the dish from the oven and carefully remove the lid. Test with a skewer to ensure the juices run clear. Re-cover and set aside for the thighs to rest while you cook the potatoes.
  6. Wash but don't peel the potatoes and cut them in half across the way. Add them to a large pot, season with the teaspoon of turmeric and some salt and pour in enough cold water to ensure the potatoes are fully and comfortably covered. Put the pot on to a high heat until the water starts to boil then reduce the heat to achieve a gentle simmer for 20 minutes.
  7. Peel and coarsely grate the turnip half in to a large bowl. Add the washed and shaken dry spinach leaves and the chickpeas. Season with salt and pepper and stir carefully to combine.
  8. Drain the potatoes through a sieve at your sink and return to the empty pot. Leave them to steam off and dry out for a couple of minutes while you wash the sieve and your sink thoroughly to prevent staining by the turmeric in the water and pluck the meat from the chicken thighs in small bite-sized pieces.
  9. Add the butter and chopped coriander to the potatoes and swirl or stir with a wooden spoon to evenly distribute.
  10. Plate the meal components on a sectional plate as shown in the lead image or as you choose and serve.
White turnip and spicy vegan sausage salad with potato and chickpea salad border

White turnip and spicy vegan sausage salad with potato and chickpea salad border

3. White Turnip, Vegan Sausages, Potato and Chickpeas Salad

Cook Time and Yield

  • Prep time: 5 min
  • Cook time: 25 min
  • Ready in: 30 min
  • Yields: 1 serving

Ingredients

  • 8 to 10 medium to small new potatoes
  • Salt
  • 1 teaspoon ground turmeric
  • 3 good quality vegan sausages
  • Vegetable oil for frying
  • 1 tablespoon mayo
  • 2 tablespoons canned chickpeas, rinseds
  • 1 teaspoon freshly chopped coriander leaf (cilantro)
  • Black pepper
  • ½ small white turnip
  • 4 medium purple basil leaves, plus small sprig to garnish

Instructions

  1. Wash the potatoes but leave the skins on and cut them in half so that they form approximately one inch chunks. Add them to a large pot with the turmeric and some salt and pour in enough cold water to ensure they are all comfortably covered. Put the pot on to a high heat until the water starts to boil then adjust the heat to achieve a moderate simmer for 20 minutes.
  2. The vegan sausages should be cooked per the instructions on the pack. In this instance, they required to be gently fried (from frozen) for 20 minutes in a little vegetable oil so they were put on to start cooking when the potatoes were set simmering.
  3. When the potatoes are just cooked, drain through a sieve and return to the empty pot. Allow them to steam off for a couple of minutes and dry out, while you remove the sausages from the frying pan to a holding plate.
  4. Add the chickpeas, mayo and chopped coriander to the pot with the potatoes, season with a little black pepper and stir carefully but well with a wooden spoon.
  5. Peel the turnip and coarsely grate in to a large bowl. Roll and shred the purple basil leaves before adding to the turnip along with the roughly chopped sausages. Stir to combine.
  6. Spoon the turnip and sausage salad in to the middle of a deep serving plate and arrange the potato salad around the border. Garnish with the purple basil sprig in the centre.
White turnip, smoked mackerel and wholewheat fusilli (rotini) pasta salad

White turnip, smoked mackerel and wholewheat fusilli (rotini) pasta salad

4. White Turnip, Smoked Mackerel and Pasta Salad

Cook Time and Yield

  • Prep time: 10 min
  • Cook time: 10 min
  • Ready in: 20 min
  • Yields: 1 serving

Ingredients

  • 1 mug dried fusilli or rotini pasta
  • Salt
  • Generous handful mixed salad leaves of choice
  • 6 cherry tomatoes
  • ¼ small white turnip
  • Black pepper
  • 1 smoked mackerel fillet

Instructions

  1. Bring a large pot of well salted water to a rolling boil and add the pasta. Stir well and adjust the heat to achieve a simmer for 8 to 10 minutes.
  2. Drain the pasta through a colander or sieve at your sink and set aside to steam off and cool.
  3. Wash the salad leaves and shake dry. Add to a large mixing bowl.
  4. Wash and dry the tomatoes before cutting them in half and adding them to the bowl with the salad.
  5. Peel the turnip and coarsely grate in to the mixing bowl.
  6. Remove the skin from the smoked mackerel fillet and coarsely flake it with your hands in to the bowl.
  7. Add the cooled pasta to the bowl and season with black pepper. Mix gently but well with your hand or a wooden spoon before transferring to a deep plate to serve.
Ham, apple and white turnip salad

Ham, apple and white turnip salad

5. Ham, Apple and White Turnip Salad

Cook Time and Yield

  • Prep time: 10 min (plus cooling time for ham)
  • Cook time: 1 hour
  • Ready in: 2 to 3 hours
  • Yields: 1 serving (plus leftover ham)

Ingredients

  • 2 pounds (or as required) piece of rolled, boneless, unsmoked ham
  • 1 large carrot and 1 small carrot
  • 1 small red onion
  • 1 teaspoon whole black peppercorns
  • 1 Granny Smith apple
  • Juice of half a lemon
  • ¼ small white turnip
  • Black pepper
  • 1 slice bread (optional)
  • 2 teaspoons apple sauce

Instructions

  1. Where applicable, the cooking instructions on the ham pack should be followed. In this instance, it required to be simmered in water for 1 hour.
  2. Add the ham to a large pot along with the peeled and quartered onion, the washed and roughly chopped large carrot and the whole peppercorns. Pour in enough cold water to ensure the meat is comfortably covered and bring to a medium simmer for the prescribed cooking period.
  3. When the ham is ready, lift it carefully from the poaching liquid with a couple of large forks or similar. Sit it on a large plate, cover and leave to cool.
  4. Core the apple and slice to around quarter-inch thick discs. Add to a bowl of cold water infused with the lemon juice. This will prevent the apple oxidising and turning brown.
  5. Peel the smaller carrot and a piece of turnip. Grate coarsely into a mixing bowl, season with black pepper and toss/stir to combine.
  6. Slice the ham to a quarter-inch thickness and cut each slice in half to form semi-circles. Cut the apple slices in a similar way and arrange alternately and as required around the border of a deep serving plate.
  7. Put the bread on to toast.
  8. Spoon the carrot and turnip combination into the centre of the serving plate.
  9. Use a star cutter to cut a shape from the toast and lay it on the salad before topping with the apple sauce.
White turnip and Blacksticks Blue cheese salad

White turnip and Blacksticks Blue cheese salad

6. White Turnip and Blacksticks Blue Cheese Salad

Cook Time and Yield

  • Prep time: 10 min
  • Cook time: N/A
  • Ready in: 10 min
  • Yields: 1 serving

Ingredients

  • 8 to 10 (¼ inch thick) slices English cucumber
  • Generous pinch dried dill
  • Salt
  • 2 tablespoons white wine vinegar
  • 1 medium carrot
  • ½ small white turnip
  • 1 tablespoon freshly chopped coriander leaf (cilantro)
  • Black pepper
  • 2 medium tomatoes
  • 3 medium-thick triangular slices from wedge of Blacksticks Blue (or similar) cheese

Instructions

  1. Lay the cucumber slices in a small bowl or deep plate and scatter with the dried dill and some salt. Pour over the white wine vinegar and turn the cucumber slices around a few times in the combination before setting aside for the flavours to start to infuse while you prepare the rest of the ingredients.
  2. Peel the carrot and white turnip and grate in to a large bowl. Add the chopped coriander and season with salt and black pepper. Stir well.
  3. Slice the tomatoes to around a quarter inch thickness. Take the cucumber slices from the pickling solution and pat them dry between two sheets of kitchen paper.
  4. Arrange the tomato and cucumber slices alternately around the edge of a deep plate, overlapping, to form a border.
  5. Spoon the carrot and turnip mix in to the centre of the plate and lay the cheese slices on top to serve.
White turnip and roast chicken salad with garlic and tarragon toast

White turnip and roast chicken salad with garlic and tarragon toast

7. White Turnip and Roast Chicken Salad with Garlic and Tarragon Toast

Cook Time and Yield

  • Prep time: 10 min
  • Cook time: 5 min
  • Ready in: 15 min
  • Yields: 2 servings

Ingredients

  • 1 medium carrot
  • ½ small white turnip
  • 1 tablespoon freshly chopped coriander leaf (cilantro)
  • Generous handful (small bite-sized) leftover roast chicken pieces
  • Salt and pepper
  • 2 slices bread
  • 1 ounce (¼ stick) butter
  • 1 large garlic clove
  • Generous pinch dried tarragon

Instructions

  1. Peel the carrot and white turnip and coarsely grate in to a large mixing bowl. Season with salt and pepper and stir with a wooden spoon to combine.
  2. Add the coriander/cilantro and roast chicken to the bowl and stir again.
  3. Put the bread on to toast.
  4. Put the butter in to a small bowl. Peel the garlic clove and grate it finely in to the bowl (or crush it) and add the tarragon. Mix well with the back of a knife.
  5. Divide the butter combination evenly between the two slices of toast and spread it out evenly.
  6. Divide the salad between two deep plates. Cut the toast slices in to quarters and arrange around the salad to serve.
Vegan burgers with pickled white turnip, carrot and apple salad

Vegan burgers with pickled white turnip, carrot and apple salad

8. Vegan Burgers with Pickled Turnip, Carrot and Apple Salad

Cook Time and Yield

  • Prep time: 5 min
  • Cook time: 20 min
  • Ready in: 25 min
  • Yields: 2 servings

Ingredients

  • 2 vegan burgers
  • Vegetable or sunflower oil for frying
  • 12 vegetable peeler shavings from small peeled carrot
  • 12 vegetable peeler shavings from peeled small white turnip
  • 12 vegetable peeler shavings from Granny Smith apple
  • 2 tablespoons white wine vinegar
  • Salt
  • 2 medium fresh basil leaves
  • 2 soft bread rolls

Instructions

Note: Different types of burgers will require different cooking times and potentially different cooking methods. The instructions on the particular pack should always be followed, where applicable. The burgers in this instance required to be gently shallow-fried from frozen for 20 minutes.

  1. Pour a little oil into a non-stick frying pan, bring it up to a medium heat and fry the burgers gently for 20 minutes, turning occasionally.
  2. When the burgers are on to cook, add the turnip, carrot and apple peelings to a large bowl. Pour over the white wine vinegar and season with a little salt. Carefully stir/toss with a wooden spoon.
  3. When the burgers are ready, roll the basil leaves, shred and toss through the salad.
  4. Cut the bread rolls in half and lift a burger on to the bottom half of each. Lift the salad from the vinegar with tongs, shake gently and divide evenly between the burgers before laying the roll tops in place to serve.
White turnip, beetroot and spinach hot smoked salmon salad

White turnip, beetroot and spinach hot smoked salmon salad

9. Hot Smoked Salmon with White Turnip, Beetroot and Spinach Salad

Cook Time and Yield

  • Prep time: 10 min
  • Cook time: n/a
  • Ready in: 10 min
  • Yields: 1 serving

Note: If you do have the capacity to hot smoke salmon at home, the salmon could be taken straight from the smoker and served with this salad. If not, the smoked salmon can be bought from a fishmonger or supermarket.

Ingredients

  • 1 small beetroot
  • 1 small to medium carrot
  • ½ medium white turnip
  • Salt and pepper
  • Generous handful baby spinach leaves
  • 1 (4 to 6 ounce) hot smoked salmon fillet (or salmon fillet cooked by method of choice)

Instructions

  1. Peel the beetroot, carrot and turnip. Grate them separately in to three small bowls, season with salt and pepper and toss/stir to evenly distribute the seasoning.
  2. Wash the spinach in a colander under running cold water and shake thoroughly dry. Season with salt and pepper.
  3. Arrange the grated vegetables in three equal length thick arcs around the circumference of a deep serving plate and build the spinach in the middle.
  4. Lay the smoked salmon fillet on top of the spinach to serve.
White turnip and chorizo salad with spinach and potatoes

White turnip and chorizo salad with spinach and potatoes

10. White Turnip and Chorizo Salad with Paprika Spiced Spinach and Potatoes

Cook Time and Yield

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: 1 serving

Ingredients

  • 6 medium baby new potatoes
  • Salt
  • 1 ounce (¼ stick) butter
  • Generous shake smoked paprika
  • Handful baby spinach leaves
  • 2 medium tomatoes
  • ¼ small white turnip
  • 8 cold-cut style slices chorizo

Instructions

  1. Wash the potatoes and cut them to approximately one-inch chunks. Add to a large pot of cold, salted water and bring the water to a medium simmer for 20 minutes.
  2. Drain the potatoes and return to the empty pot. Add the smoked paprika and the butter and gently swirl the pot to melt the butter and evenly distribute the spice.
  3. Wash the baby spinach leaves under running cold water in a colander and shake dry. Add them to the still hot potatoes. stir carefully with a wooden spoon and put the lid on the pot. Set aside for a few minutes and the spinach will wilt a little in the residual heat.
  4. The tomatoes should be halved by making half-inch cuts at alternate forty-five degree angles around the circumference with the point of a sharp knife. In each instance, make the cut through to the core. The tomato halves should then be gently pulled apart and the seeds scooped out with a teaspoon.
  5. Peel and grate the white turnip and season with a little salt before using it to stuff the tomato halves.
  6. Lay a stuffed tomato half at each corner of a square plate and lay two overlapping chorizo slices at each side.
  7. Carefully spoon the spiced potatoes and spinach in to the centre of the plate to serve.

© 2021 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 02, 2021:

Hi, Shauna and thank you. I would strongly recommend trying it raw. I'm not a huge fan of it cooked but I promise you, the flavour is so much better when it is eaten raw.

Glad your weight loss programme is going well. Good luck with it! Most of these recipes would suit, though the processed meats (salami/chorizo) should probably be avoided.

Hope these ideas maybe even give you experimentation ideas of your own!

Shauna L Bowling from Central Florida on March 02, 2021:

Gordon, your plating is always so pretty. The recipes all look delicious. I'll have to give raw turnip a try; I've only eaten it cooked.

I'm trying to watch my calorie intake as I'm on a (successful) weight loss journey, while increasing my protein intake.

Are these recipes low calorie?

Related Articles