Turnip Coleslaw Recipes

TURNIP COLESLAW

Turnip Coleslaw image

My mother gave this recipe to me, and it's one of my family's favorites. It's popular at church suppers, too.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 cups shredded peeled turnips
3 tablespoons sour cream
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon cider vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt

Steps:

Place turnips in a large bowl. In a small bowl, combine the sour cream, sugar, parsley, vinegar, mayonnaise and salt; mix well. Pour over turnips; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 159mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

TURNIP SLAW

Turnip Slaw image

I found this recipe in a local newspaper when we moved to Arkansas almost 20 years ago. The recipe was said to be so good that even people "burned out" on turnips would like it. I'd never heard of slaw made from turnips, but I tried it and now my husband likes it better than cabbage slaw.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1/4 cup mayonnaise
1 tablespoon vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups shredded peeled turnips

Steps:

In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend.

Nutrition Facts : Calories 113 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

TURNIP SLAW

Turnip Slaw image

I love turnips, raw, or cooked any way. I just found this recipe last week surfing the internet and immediately made it. I love it, if you like turnips, you will too. I used low fat mayo and sour cream. cook time is chill time.

Provided by mandabears

Categories Vegetable

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
3 tablespoons sour cream
2 teaspoons tarragon vinegar, I used white wine vinegar and a dash of dried tarragon
1 teaspoon prepared Dijon mustard
1 teaspoon sugar
1 dash salt
1/4 teaspoon celery seed, I did not use
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
1 lb turnip, peeled and shredded (about 4 cups)

Steps:

In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
Add turnips and mix well.
Refrigerate 6 hours.

Nutrition Facts : Calories 114.2, Fat 7.9, SaturatedFat 1.8, Cholesterol 7.7, Sodium 228.5, Carbohydrate 10.7, Fiber 1.4, Sugar 4.9, Protein 1.1

GERMAN-STYLE COLESLAW

German-Style Coleslaw image

A delicious and tangy coleslaw.

Provided by Lynn / Turnips 2 Tangerines

Categories Side Dish

Number Of Ingredients 9

Ingredients

1/3 cup German seasoned vinegar or distilled white vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seeds
salt, to taste
1/3 cup sugar
1/2 cup vegetable oil
7 cups green cabbage, cored and finely sliced*
1 1/2 cups red cabbage, cored and finely sliced*
1 small carrot, peeled and grated*

Steps:

For the dressing: Place the vinegar, mustard and celery seeds into a medium bowl. Whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved.
Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season again with salt to taste and set aside.
For the coleslaw: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

KOHLRABI-AND-TURNIP SLAW

Kohlrabi-and-Turnip Slaw image

These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side dish. For the greens, saute them as you would kale or spinach.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
2 scallions, thinly sliced

Steps:

Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.
In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

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