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Raw Turnip, Carrot & Apple Salad With Mixed Herbs


You can make this salad up to 24 hours ahead, but to avoid a change in color, wait to toss in the apple and turnip until an hour or so before serving.

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Rate this recipe 4.6/5 (5 Votes)


  • 4 tablespoons fresh lemon juice or apple cider vinegar, or mixture
  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 medium purple-top turnips, peeled and coarsely grated
  • 3 large carrots, peeled and coarsely grated
  • 2 large Granny Smith apples, peeled, cored and coarsely grated
  • 1 large red onion, peeled and thinly sliced into half-moons
  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 cup finely minced fresh dill


Servings 8
Adapted from


Step 1

In a large jar, shake together lemon juice, olive oil, garlic, sugar, salt and pepper until emulsified.

In a large bowl, toss turnips, carrots, apples and onions with dressing. Add parsley and dill and toss once more. Adjust salt, pepper and lemon juice as needed.

Cover and chill 1 hour before serving.


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