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10 Raw White Turnip Salad Recipes

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

Raw White Turnip Salad

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 turnips 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 turnips in salad form.

Harvesting Time Affects Flavour

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

Freshly harvested white turnips

Freshly harvested white turnips

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
Shaved white turnip, chioggia beetroot and salami salad

Shaved white turnip, chioggia beetroot and salami salad

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 them dry before adding them 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 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 into a large bowl. Roll and shred the purple basil leaves before adding them to the turnip along with the roughly chopped sausages. Stir to combine.
  6. Spoon the turnip and sausage salad into 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 in your sink and set aside to steam off and cool.
  3. Wash the salad leaves and shake them 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 into the mixing bowl.
  6. Remove the skin from the smoked mackerel fillet and coarsely flake it with your hands into 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 it to cool.
  4. Core the apple and slice it to around quarter-inch thick discs. Add to a bowl of cold water infused with lemon juice. This will prevent the apple from 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 them 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 the 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 it 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 of 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 a 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 into 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 into 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 into 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 into a small bowl. Peel the garlic clove and grate it finely into 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 into quarters and arrange them 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