Some salads deserve to meet the parents. Some salads are so impressive you feel like giving them the keys to your apartment after the first date. Crunchy Apple Turnip Slaw is one of those salads. You and this salad will be picking out a futon in no time. It’s sweet, savory, and crunchy—characteristics we find irresistible in a salad. We added a soft touch of tangy feta and a gentle sprinkle of thyme to seal the deal.If there are any purists out there who complain about this recipe, claiming anything called slaw should contain cabbage, let us tell you this: Turnip is the cabbage of the root world. It’s true. No one will be missing cabbage from this glorious slaw. Turnip effectively fills cabbage’s shoes here.The key is in the cut. Julienne the turnip and apple in order to achieve a slaw-like texture. We used a mandolin slicer to thinly slice the turnip and apple into rounds (which could also be done with a sharp knife) and then cut them with a knife into thin matchsticks. If you are unfamiliar with this technique, check out this quick video.For the dressing, we made a quick apple cider vinaigrette, which really fused the ingredients together like a family.Crunchy Apple Turnip Slaw makes an excellent potluck salad for fall get-togethers, with family or without, on the futon or in the dining room. It’s very filling and would be great for lunch with a hunk for crusty bread, or as a side with salmon or veggie burgers. It tastes even better the next day, so you can make it a a make-ahead dish.Sweet and tart with a cruciferous snap. It’s slaw, I’m in love.Pin this for later Crunchy Apple Turnip Slaw Votes: 2 Rating: 5 You: Rate this recipe! Servings: IngredientsSalad ingredients 1 turnipmedium-sized, jullienned 1 turnipmedium-sized, jullienned 1 applemedium-sized, julienned 1 applemedium-sized, julienned 1/3 cup walnutstoasted chopped 1/3 cup walnutstoasted chopped 1/4 cup feta cheesecrumbled 1/4 cup feta cheesecrumbled 1 tbsp thymefresh, chopped (can be substituted with parsley) 1 tbsp thymefresh, chopped (can be substituted with parsley) to taste black pepperfresh ground to taste black pepperfresh ground 1/4 cup Apple Cider Vinaigrette 1/4 cup Apple Cider VinaigretteDressing ingredients 1/4 tsp salt 1/4 tsp salt 1 tbsp honey 1 tbsp honey 1/4 cup apple cider vinegarBragg's brand preferred 1/4 cup apple cider vinegarBragg's brand preferred 1/2 cup olive oil 1/2 cup olive oil 2 tsp Dijon mustard 2 tsp Dijon mustard 2 tbsp shallotminced 2 tbsp shallotminced Instructions How to make the salad In a skillet or non-stick pan, toast walnuts on medium-high heat for 5 minutes, turning them every minute or so with a spatula. Once cool, chop roughly. Combine all ingredients in a large bowl and toss with 1/4 cup or more of dressing to your liking. Add ground pepper to taste. How to make the dressing Combine salt, honey, and apple cider vinegar in a Mason jar, cover with a lid, and shake until salt and honey are dissolved. Add remaining ingredients and shake until well combined. NotesThe vinaigrette stores refrigerated for 1 week. Print this recipe Add to your Shopping List »This recipe is in your Shopping List. Add to your Meal Planner » Select Course to Add:BreakfastLunchDinner This recipe has been added to your Meal Planner.Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* WebsiteSave my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.