Zesty Turnip Salad

Here’s my go-to turnip salad recipe, made with fresh, crisp turnips, a light vinaigrette dressing, and a handful of simple ingredients that work together perfectly.

This turnip salad has become my weekday lunch favorite, especially during the cooler months. I often make a big batch on Sundays so I can enjoy it throughout the week. There’s something really nice about having a healthy, ready-to-eat salad waiting in the fridge, don’t you think?

What Kind of Turnip Should I Use?

For this salad, you’ll want to look for a fresh, medium-sized purple-top turnip – that’s the most common variety you’ll find at the grocery store. When shopping, pick a turnip that feels heavy for its size and has smooth, unblemished skin without any soft spots or wrinkles. The smaller turnips (about 2-3 inches in diameter) tend to be sweeter and more tender than the larger ones, making them perfect for raw preparations like this salad. If you can’t find purple-top turnips, white turnips or Tokyo turnips will work just as well – they’re actually a bit milder and sweeter than their purple-topped cousins.

Options for Substitutions

This fresh salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Turnip: If turnips aren’t your thing, try using daikon radish, jicama, or even raw kohlrabi – they all offer that nice crunch and mild flavor. Just make sure to slice them very thin.
• Quinoa: Feel free to swap quinoa with other grains like brown rice, farro, or even cauliflower rice for a low-carb option. Just cook according to package instructions.
• Rice vinegar: No rice vinegar? Try apple cider vinegar or white wine vinegar instead. Start with a bit less as these can be slightly stronger.
• Cilantro: If you’re not a cilantro fan or don’t have any, try fresh parsley or mint instead. Each will give the salad its own unique taste.
• Honey: You can use maple syrup or agave nectar in place of honey. For a sugar-free option, try a few drops of stevia.
• Soy sauce: Feel free to use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy. You might need to adjust the salt if using coconut aminos as it’s typically less salty.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing turnip salad is getting the texture of the turnip just right – cutting it too thick can make it tough and overpowering, so aim for paper-thin slices using a sharp mandoline or knife. A common error is not properly washing and drying your lettuce leaves, which can lead to a watery salad – use a salad spinner or pat them thoroughly dry with paper towels before assembling. For the best flavor balance, don’t skip toasting the sesame seeds until golden brown, as raw seeds won’t provide the same nutty depth to your salad. Make sure to dress the salad just before serving to keep the lettuce crisp and fresh – if you need to prep ahead, store the dressing separately and toss everything together at the last minute.

What to Serve With Turnip Salad?

This Asian-inspired turnip salad makes a great side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled salmon or teriyaki chicken for a protein boost that matches the salad’s flavor profile. If you’re keeping things vegetarian, crispy tofu or tempeh works really well – just pan-fry until golden brown and add it right on top of the salad. For a cozy winter meal, pair it with a bowl of miso soup or some steamed dumplings on the side.

Storage Instructions

Keep Fresh: This turnip salad is best enjoyed right after it’s made, but if you need to save some for later, keep the dressing separate from the vegetables. Store the components in separate airtight containers in the fridge for up to 3 days. The quinoa can be kept in its own container too – this way everything stays crisp and fresh!

Prep Ahead: Want to get ahead? You can prep most components of this salad in advance. Cook the quinoa, slice the turnips, and mix up the dressing up to 2 days before. Keep everything separate in the fridge, then toss it all together just before serving for the best texture and flavor.

Assembly Tips: When you’re ready to eat your prepped salad, just combine the ingredients and add the dressing right before serving. This prevents the lettuce from getting soggy and keeps the sesame seeds nice and crunchy. Give everything a good toss and you’re good to go!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• 1 large turnip
• 1 clove garlic, finely chopped
• 1 tablespoon olive oil
• 2 teaspoons sesame seeds
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• 1 tablespoon soy sauce
• 2 tablespoons chopped cilantro
• 4 to 5 handfuls of lettuce
• 1 cup quinoa, cooked
• 1/4 cup chopped green onions
• 2 teaspoons sesame seeds
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil

Step 1: Prepare the Turnips for Roasting

Begin by preheating your oven to 375°F.

Cut the turnips into ¼-inch cubes and place them in a bowl.

Add minced garlic, olive oil, sesame seeds, honey, and sea salt to the turnips.

Toss the ingredients together until the turnips are well coated with the mixture.

Step 2: Roast the Turnips

Spread the seasoned turnips out in a single layer on a roasting pan.

Place the pan in the preheated oven and bake the turnips for 25-30 minutes.

You’ll know they’re ready when they start to caramelize and become tender.

Step 3: Add Flavor Enhancements

Once the turnips are roasted, remove them from the oven.

Add soy sauce and cilantro directly to the roasting pan.

Gently mix them together and allow the turnips to cool for a few minutes.

Step 4: Assemble the Salad

In a large serving bowl, combine the cooled turnips with fresh lettuce, cooked quinoa, scallions, and additional sesame seeds.

This combination creates a hearty and refreshing base for your salad.

Step 5: Dress and Serve the Salad

Whisk together the vinegar and sesame oil in a small bowl until well combined.

Pour the dressing over the salad and toss gently to ensure that all the ingredients are evenly coated.

Serve immediately and enjoy your flavorful turnip salad!