Mas Turnip Slaw Recipes

TURNIP SLAW

Turnip slaw image

Australian Gourmet Traveller recipe for turnip slaw by Rodney Dunn from The Agrarian Kitchen in Tasmania.

Provided by Rodney Dunn

Yield Serves 6 - 8

Number Of Ingredients 8

Ingredients

1.3 kg turnips (about 5)
½ cup each finely chopped flat-leaf parsley and mint
1/3 cup finely chopped tarragon
60 ml cider vinegar (¼ cup)
55 gm caster sugar (¼ cup)
2 tbsp sunflower oil
1 tbsp Dijon mustard
120 gm double cream (½ cup)

Steps:

Coarsely shred turnips on a mandolin or with a coarse grater, combine in a bowl with 2 tsp sea salt and mix well. Stand until wilted (30-40 minutes), then drain and squeeze out excess liquid and transfer to a serving bowl.
For cider vinegar dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan over medium heat, bring to the simmer for 3 minutes, stirring to dissolve sugar, then whisk in oil and mustard. Pour dressing over coleslaw and stir well to combine. Stand until cool, then stir in cream and season to taste. Refrigerate until required and serve with suckling pig.

Nutrition Facts : ServingSize Serves 6 - 8

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

TURNIP SLAW

Turnip Slaw image

Make and share this Turnip Slaw recipe from Food.com.

Provided by andypandy

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/4 cup unseasoned rice vinegar
2 tablespoons granulated sugar
1 tablespoon fennel seed
2 1/2 lbs turnips
2 medium carrots
1/2 small onion

Steps:

Mix mayonnaise with rice vinegar, fennel seeds and sugar. Combine well.
Shred the turnip and carrots. Shred the onion also. Vegeatables may be grated or shredded its you prefference, but have all done the same way. I prefer shredded.
Toss into bowl with the dressing.
Let chill covered for at least 30 minutes.
Season to taste with salt and pepper.

Nutrition Facts : Calories 119.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 210.8, Carbohydrate 18.1, Fiber 3.3, Sugar 10.4, Protein 1.7

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.

MA'S TURNIP SLAW

MA'S TURNIP SLAW image

Categories Salad Vegetable Side No-Cook Fourth of July Raw

Yield 4-6

Number Of Ingredients 11

Ingredients

4-6 medium baby turnips washed and shredded
1 cup finely diced celery
1 medium red bell pepper seeded and jullianed
1 bunch green onions washed with root end removed cut fairly thin including green tops
1 medium carrot peeled and shredded
Dressing:
1 cup mayonnaise (you can replace ½ cup with light sour cream if you desire.)
3 tablespoons honey mustard
1 teaspoon lemon pepper
3 tablespoons fresh lemon juice
1 pinch red pepper flakes

Steps:

Toss first five ingredients into large salad bowl, cover and place in refridgerator until needed. In medium bowl mix remaining ingredients

TURNIP GREENS SALAD

Turnip Greens Salad image

This Turnip Greens Salad was created using items from my garden. Because most people cook turnip greens, I wanted to present those same greens in a way that would retain their nutrient content. You can also add different kinds of meat, like cooked shrimp or chicken. -James McCarroll, Murfreesboro, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 bunch fresh turnip greens (about 10 ounces)
5 ounces fresh baby spinach (about 8 cups)
1 medium cucumber, halved and thinly sliced
1 cup cherry tomatoes, halved
3/4 cup dried cranberries
1/2 medium red onion, thinly sliced
1/3 cup crumbled feta cheese
1 garlic clove
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta., Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 161 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 203mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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