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.

Apple Turnip Slaw - Ingredients Organized Neatly

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.

Apple Turnip Slaw

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   Crunchy Apple Turnip Slaw

Crunchy Apple Turnip Slaw

Votes: 4
Rating: 5
Rate this recipe!
Salad ingredients
Dressing ingredients
How to make the salad
  1. 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.
  2. Combine all ingredients in a large bowl and toss with 1/4 cup or more of dressing to your liking.
  3. Add ground pepper to taste.
How to make the dressing
  1. Combine salt, honey, and apple cider vinegar in a Mason jar, cover with a lid, and shake until salt and honey are dissolved.
  2. Add remaining ingredients and shake until well combined.

The 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 »
This recipe has been added to your Meal Planner.

3 Responses

  1. David

    Great salad. Had good turnips and a wonderful Cameo Apple. It is definitely a keeper. Great with fried chicken.

  2. Terry Kelley

    Great beginning, I added course mustard, chopped jalapeños & pineapple tidbits. Will make it again fer sure..


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.