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Whether you use peppery purple-top turnips or the sweeter Tokyo variety, this salad is excellent with a bowl of rice, braised short ribs, or even a burger. A handheld slicer makes quick work of the prep.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey

Recipe Summary

1 hr 45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Trim greens from turnips, discard any discolored leaves, and trim tough stems. Cut greens into 3-in.-long pieces (you should have about 5 heaping cups) and put in a medium nonreactive bowl. Add 1/2 tsp. salt and massage into greens until evenly distributed.

  • Peel turnips and thinly slice on a hand-held slicer. Put in a large nonreactive bowl, add 1 tsp. salt, and mix until evenly distributed. Set greens and turnips aside at room temperature 1 hour for salt to pull water from vegetables, massaging them once or twice. Greens will turn dark green and sliced turnips will become wilted and slightly translucent.

  • Pour 6 cups cold water and plenty of ice over sliced turnips and set aside 10 minutes to crisp. (No need to ice greens.)

  • Meanwhile, stir vinegar, sugar, jelly, and remaining 1/4 tsp. salt in a medium nonreactive bowl until sugar dissolves. Squeeze out as much excess liquid from greens as you can. Coarsely chop greens and add to vinegar mixture.

  • Lift ice from turnips, then drain turnips and squeeze out as much liquid as you can. Add turnips to bowl of greens and toss until well combined. Serve cold.

  • *Find turnips with greens at well-stocked grocery stores and farmers' markets. Or buy trimmed turnips plus 3 oz. (5 heaping cups) bagged turnip greens or mustard greens.

Nutrition Facts

68 calories; calories from fat 4%; protein 1.8g; fat 0.3g; carbohydrates 16g; fiber 3.7g; sodium 360mg.