Turnip salad will help you diversify your daily menu in a tasty and healthy way. You can fill the dish with almost any product; even the most boring recipe will be transformed with the addition of these spicy roots. The dishes will really appeal to those who adhere to proper nutrition or follow a Lenten menu.

What kind of salad can be made from turnips?

Before you determine what turnips go with in a salad, you need to select and prepare the root vegetable correctly. Both roots and leaves are used in salads, although the latter should be young and juicy. For cooking in the off-season, they are pre-prepared by freezing.

  1. prepared on the basis of white or green root vegetables. Black roots are good after heat treatment.
  2. Grated turnips are added to the salad, less often chopped into slices or cubes.
  3. To create a healthy snack, turnips are combined with vegetables: carrots, cabbage, tomatoes, cucumbers.
  4. Turnip salad with garlic, dressed with mayonnaise, tastes interesting.
  5. Based on meat ingredients or crab sticks, you get a hearty and original turnip salad.

Turnip salad with mayonnaise


A delicious turnip salad with cheese, egg and seasoned with mayonnaise does not require lengthy preparation of ingredients; the appetizer is prepared in a hurry and will be an excellent accompaniment to a hearty home-cooked lunch. Any hard cheese available will do; if you don’t want to use garlic, pepper the appetizer. These ingredients make 4 servings.

Ingredients:

  • turnip – 200 g;
  • cheese – 100 g;
  • hard-boiled eggs – 3 pcs.;
  • garlic – 2 cloves;
  • mayonnaise – 100 g;
  • greens for serving.

Preparation

  1. Grate the turnips on a fine grater, add grated cheese.
  2. Add crushed garlic and chopped egg.
  3. Season with mayonnaise, sprinkle the salad with turnips and dill.

A tasty and piquant fresh turnip salad can be made more satisfying by adding meat ingredients. In this recipe, the basis of the piquant taste is not the root vegetable, but an aromatic dressing of grain mustard, olive oil and lemon juice. The meat used is chicken, browned in advance until golden brown.

Ingredients:

  • turnip – 200 g;
  • fillet – 200 g;
  • red onion – ½ pcs.;
  • green onion feathers - 3 pcs.;
  • carrots – 1 pc.;
  • cranberries – 50 g;
  • grain mustard – 1 tbsp. l.;
  • olive oil – 2 tbsp. l.;
  • lemon juice – 50 ml.

Preparation

  1. Mix oil, juice and mustard.
  2. Cut the fillet into strips and fry until cooked.
  3. Mix grated turnips, carrots, red onions and chopped green onions.
  4. Add meat, cranberries, stir.
  5. Place into serving bowls and pour the sauce over the meat and turnip salad.

Turnip and beet salad


Turnip salad - recipes, as a rule, do not have a rich composition that is inaccessible to a simple cook. Root vegetables go well with sweetish carrots and beets; the taste of such snacks is more balanced. This recipe will delight adherents of a healthy diet and those who adhere to a Lenten menu. This appetizer will surprise you with its original presentation.

Ingredients:

  • turnip – 200 g;
  • beets – 100 g;
  • pumpkin – 100 g;
  • carrots and apple – 1 pc.;
  • extra-virgin olive oil – 50 ml;
  • lemon juice – 1 tsp.

Preparation

  1. Boil beets and pumpkin separately or bake until soft.
  2. Using a special knife for thin slicing of food, chop the vegetables and apple into almost transparent slices.
  3. Mix the oil with lemon juice and season the salad, pouring the vegetables on top.

Turnip and tomato salad


Once you've learned how to make a basic turnip salad recipe and tried some simple appetizers, you can confidently start experimenting with interesting combinations of ingredients. The unusual but very healthy composition of the salad will appeal to all lovers of original food combinations. This recipe uses spinach and arugula, which enrich the simple taste of the dish.

Ingredients:

  • turnip – 100 g;
  • cherry tomatoes – 6 pcs.;
  • red onion – ½ pcs.;
  • spinach and arugula - 1 handful each;
  • olive oil – 10 ml;
  • chili flakes – 2 pinches.

Preparation

  1. Cut turnips into thin slices, onions into half rings, tomatoes into halves.
  2. Mix all ingredients in a dish, sprinkle with chili, and add salt if necessary.
  3. Drizzle with olive oil and serve the tomato and turnip salad immediately.

Turnip and carrot salad with garlic


An extremely healthy salad of turnips and carrots, supplemented with garlic and cranberries, is prepared more often in the off-season. It will help strengthen the immune system by saturating the eater with vitamins, because the products used in the recipe are used fresh. The dressing can be oil, mayonnaise or yogurt. The amount of ingredients is for 2 servings.

Ingredients:

  • turnip – 100 g;
  • carrots – 2 pcs.;
  • garlic – 2 cloves;
  • crushed nuts - 1 handful;
  • fresh cranberries – 50 g;
  • salad dressing.

Preparation

  1. Grate carrots, turnips, and garlic on a coarse grater.
  2. Mix the grated ingredients and place in the refrigerator for 10 minutes.
  3. Add nuts, season with any sauce, serve immediately.

With turnips - an easy way to feed your household while dinner is not yet ready. A hearty and at the same time light snack will appeal even to those who don’t really like root vegetables. The bitterness of the turnips is balanced by the sweetness of the carrots and the neutral flavor of the cabbage. Greenery and red ratunda will add bright colors to the treat.

Ingredients:

  • turnip – 200 g;
  • Chinese cabbage – 300 g;
  • roundunda – 1 piece;
  • parsley and dill - 1 handful;
  • carrots – 1 pc.;
  • red onion – ½ pcs.;
  • salad dressing - 4 tbsp. l.

Preparation

  1. Cut the turnip into thin slices, the ratunda and onion into quarter rings.
  2. Chop the pekinka and grate the carrots.
  3. Mix the ingredients, add herbs, season with sauce.

It is difficult to prepare a turnip and cucumber salad that will surprise guests or family with an interesting appetizer. This recipe refutes all boring recipes and will delight consumers with its extraordinary taste and satiety. To make the serving more original, use a vegetable peeler for slicing, chop into translucent thickness and any shape.

Ingredients:

  • cucumbers – 4 pcs.;
  • turnip – 200 g;
  • sweet pepper – 2 pcs.;
  • arugula – 1 handful;
  • red onion – 1 pc.;
  • hard-boiled eggs – 2 pcs.;
  • Caesar sauce for dressing;
  • sunflower seeds for decoration.

Preparation

  1. Cut turnips, cucumbers and peppers into thin slices, chop the onion into half rings.
  2. Roughly chop the eggs.
  3. Gently mix the ingredients on a plate, pour over the Caesar dressing and sprinkle with seeds.

Korean turnip salad


Very piquant yellow or green, easy to prepare, the secret of the excellent taste lies in the sauce. The snack, rich in composition, will surprise you with its multifaceted taste, unlike any other similar dish; its distinctive feature is the heat treatment of most of the ingredients.

Ingredients:

  • yellow turnip – 200 g;
  • onion – 1 pc.;
  • petiole celery – 2 pcs.;
  • fresh mushrooms – 200 g;
  • carrots – 1 pc.;
  • roundunda – ½ piece;
  • garlic – 1 clove;
  • grated ginger – 1 tsp;
  • pine nuts, pumpkin seeds – 50 g;
  • soy sauce – 2 tbsp. l.;
  • apple cider vinegar – 1 tbsp. l.;
  • sesame oil – 3 tbsp. l.;
  • brown sugar – 1 tsp.

Preparation

  1. Grate the carrots and turnips separately, cut the onion and pepper into quarter rings. Chop the champignons into slices, celery into cubes, press the garlic through a press.
  2. Squeeze the juice from the turnips, brown in a saucepan in oil, add onion and garlic, fry for 3 minutes.
  3. Add carrots, fry for another 1 minute.
  4. Add celery, pepper and mushrooms, simmer for 5 minutes, remove from heat.
  5. Mix soy sauce, vinegar, ginger and sugar.
  6. Season the cooled roast with sauce and sprinkle with a mixture of nuts and seeds.

Turnip salad for the winter - recipe


From turnips for the winter, it will allow you to enjoy the excellent piquant taste even in the off-season, when vitamins are sorely lacking. The appetizer is preserved in such a way that the beneficial properties are not lost during processing, but the jars are stored for a long time, and the salad does not deteriorate during storage. The amount of ingredients is calculated for 2 jars of 0.5 liters each.

SALADS FROM RADISH, RADISH, TURNIP

Radish salad with sour cream. Radishes (white, first peeled), cut into thin slices. Grind the yolk of a hard-boiled egg, adding sour cream and salt. Place radishes into the prepared mixture, add thinly sliced ​​egg whites and mix. Sprinkle chopped herbs on top of the salad.

Radish-300 g, eggs-75 g, sour cream– 150 g, salt– taste.

Radish salad with sour cream and egg. Cool the hard-boiled eggs, peel and chop them, grate the radishes on a coarse grater. Mix eggs and radishes with sour cream, add thinly sliced ​​young radish leaves, salt and sugar, place the contents in the prepared bowl. Decorate the salad with herbs.

Radish– 600 g, eggs – 100 g, sour cream– 200 g, radish leaves, salt, sugar– taste.

Radish salad with eggs and onions. Cut young radishes into circles, onions into half rings (half circles) and combine with radishes. Cut hard-boiled eggs into slices. Place the prepared products in a salad bowl, alternating slices of radishes, onions and eggs. Season with salt, pepper, sour cream, sprinkle with chopped herbs.

Radish– 220 g, eggs – 120 g, onions– 60 g, sour cream– 150 g, dill and parsley, salt, ground black pepper– taste.

Radish salad with lettuce. Cut the radishes into thin slices, cut the salad with your hands or a knife, cut the cucumbers into cubes, cut the rhubarb across the grain into thin slices. Mix everything, season with sour cream sauce, salt, sugar, add and place in prepared dishes.

Radish red– 200 g, lettuce– 100 g, fresh cucumbers– 100g, rhubarb– 1 stalk, sour cream sauce – 100 g, salt, sugar, sour juice– taste

Radish salad With nuts and eggs. Chop red radishes, young beet tops, green onions and fresh cucumbers, roast walnut kernels in a hot oven, remove the film, chop finely. Combine the prepared products, add salt, mix, place in a heap in a salad bowl, pour over sour cream, whipped with mashed yolk, sprinkle with chopped dill and parsley.

Radish red– 150 g, young beet tops – 50 g; nuts (kernel)– 100 g, green onions – 50 g, fresh cucumbers – 150 g, eggs (yolks)– 40 g, sour cream– 200 g, salt, pepper, greens– taste.

Radish salad with sour cream. Grate the prepared radish on a coarse grater. Then season it with salt, sugar, vinegar, put in a heap in a salad bowl, pour in sour cream and sprinkle with finely chopped dill and parsley. You can also decorate the dish with a green salad.

Radish – 400 g, sour cream– 120 g, sugar– 60 g, vinegar– 10 g, dill, parsley– taste.

Radish salad with egg. Grate the peeled radish, mix with chopped green onions and boiled eggs, season with salt and pepper. Then put in a heap in a salad bowl, season with sour cream and sprinkle with chopped herbs. Radish can be cut into strips.

Radish - 400 g, green onions - 50 g, sour cream - 100 g, greens– 30 g, eggs– 100 g, salt, pepper– taste.

Spicy radish salad. Cut the prepared radishes and carrots into thin long strips, put them in a saucepan, pour in vinegar, salt and add sugar. Sprinkle ground black and red pepper in a small mound on top. Pour vegetable oil heated to 160-170 °C onto the pepper and quickly stir the salad with rotational movements, close the lid and leave for 15-20 minutes. Before serving, place the salad in a heap in a salad bowl and sprinkle with finely chopped dill and parsley.

Radish – 300 g, carrots– 150 g, vegetable oil– 90 g, ground black and red pepper– 30 g, vinegar– 20 g, parsley and dill, salt, sugar– taste.

Radish and onion salad with sour cream. Grate the prepared radish on a coarse grater, add salt, and squeeze lightly. Then finely chop the onion and mix with radish and sour cream. Place the mixture in a salad bowl and garnish with tomato slices.

Radish– 400 g, onion -100 g, sour cream– 700 g, tomatoes – 100 g, salt– taste.

Black radish salad with onions. Grate the prepared radish, add salt, squeeze lightly, add finely chopped onion, sugar, mix and place in a salad bowl. Then pour in sour cream and sprinkle with cottage cheese.

Black radish – 300 g, onion– 100 g, tomatoes-150g, cottage cheese– 50 g, sour cream– 100 g, sugar– taste.

Radish salad. Grate the prepared radish on a coarse grater, sprinkle with salt and sugar. Cover the container with the radish with a lid and shake vigorously until juice appears, which can be squeezed out. Finely chop the leek, add to the radish, mix, put in a salad bowl and pour over the sauce made from vegetable oil with sour cream and herbs. If the salad is too spicy, you can add shredded cabbage to it. Radish salad can also be topped with sour cream sauce.

Black radish– 200 g, leek– 200 g, vegetable oil sauce– 100 g, sour cream– 25 g, greens, salt, sugar– taste.

Radish salad with vegetables. Grind the prepared carrots and radishes on a grater. Peel the sour apple and finely chop it. Combine all ingredients, add finely shredded cabbage, salt, pour sour cream or mayonnaise and mix.

Radish – 100 g, carrots– 100 g, cabbage – 100 g, apples – 100 g, sour cream or mayonnaise– 100 g, salt– taste.

Radish salad with cucumbers. Mix radish chopped on a coarse grater with chopped cucumbers, add salt, season with citric acid or lemon juice, put in a heap in a salad bowl, sprinkle with green onions and dill. Serve with sour cream.

Radish – 260 g, fresh cucumbers– 140 g, green onion– 40 g, sour cream– 100 g, citric acid– 5 g, salt - to taste.

Radish salad with pickled cucumbers. Grate the prepared radish with shavings, sprinkle with sugar, salt, mix, shake, and squeeze out the juice. Cut salted or pickled cucumbers into cubes. Add cucumbers to the radish, season with sour cream sauce and place in a salad bowl. Sprinkle with finely chopped dill.

Radish – 200 g, salted and pickled cucumbers – 150 g, sour cream sauce-100 g, dill, salt - to taste.

Radish salad with apples. Grate the radish on a coarse grater, the apple and beets on a fine grater, mix, add sugar and sour cream sauce. When serving, sprinkle with herbs.

Radish – 300 g, beets – 100 g, apples– 750g, sour cream sauce– 60 g, sugar - to taste.

Radish salad with pomegranate. Grate or chop the prepared radish into thin strips, pour over pomegranate juice. Place the salad on plates and garnish with fan seeds.

Radish– 500 g, pomegranate– 700g.

Radish salad with pistachios. Chop the prepared radish into strips, pour over boiling water, discard, sprinkle with salt. Crush the pistachio kernels or mince them and mix with radishes, place in a heap on plates (salad bowls) and serve. Pistachios can be replaced with walnuts or almonds.

Radish – 500 g, peeled pistachios– 700g, salt– taste.

Turnip salad. Cut turnips boiled in salted water into thin slices, add chopped green onions and dill, parsley, mix, season with mustard dressing, and place in prepared dishes.

Turnip– 400 g, green onion– 20 g, dressing– 720g, dill, parsley, salt - to taste.

Izrep and mushroom salad. Pour boiling water over selected mushrooms, boil, drain in a colander, and fry in very hot oil. Boil peeled turnips and carrots separately, cool, cut into large cubes, and mix with mushrooms. Add salt and finely chopped cucumber, mix again, place in a salad bowl, pour over the oil in which the mushrooms were fried, sprinkle with finely chopped green onions and dill.

Mushrooms with a cap diameter of 2-4 cm– 500 g, vegetable oil– 700 g, turnip – 100 g, carrots – 700 g, pickled cucumber – 75 g, green onion– 30 g, dill, salt– taste.

From the book Salads. Just. Fast. Tasty author

Radish salads Radish salad with vegetable oil 2 bunches of radishes, 2 tablespoons of vegetable oil, parsley and dill, salt and pepper to taste. Wash the radishes and grate them on a coarse grater. Season with strongly heated and cooled vegetable oil, sprinkle

From the book Korean salads author Smirnova Lyubov

Turnip salads Turnip salad with onions 1 - 2 turnips, green salad, 1 bunch of green onions, dill, 2 tablespoons vegetable oil, 1 tablespoon vinegar, salt to taste. Peel the turnips, boil in salted water, cut into small cubes, add finely chopped

From the book The most delicious encyclopedia of cooking author Kostina Daria

RADISH SALADS Radishes with mushrooms Ingredients: radishes or turnips (you can also take green Margelan radish) -1 kg, mushrooms -1 kg (canned or dried mushrooms can be used at the rate of 200 g of dried mushrooms per 1 kg of radish), granulated sugar - 40 g , table grape wine -

From the book Skinny Cooking. Low-calorie soups and salads author Kulikova Vera Nikolaevna

Radish, radish and tomato salad with sour cream Salt the radish and red radish cut into thin slices and mix. Season with sour cream. Decorate the salad with tomato slices and sprinkle with dill. 100 g radish, 100 g large radish, 100 g tomatoes, 3 tbsp. spoons of sour cream, 10 g

From the book Unusual recipes for preparations author Treer Gera Marksovna

Radish and turnip salad Ingredients Radish - 300 g Turnips - 300 g Leaf salad - 30 g Dill - 10 g Parsley - 10 g Sour cream - 100 g Salt to taste Method of preparation Peel the turnips and radishes and cut into thin slices. Chop lettuce leaves. Prepared

From the book Cooking quickly and tasty every day author Treer Gera Marksovna

Marinated assorted turnips, radishes, sweet peppers, cauliflower, squash and zucchini “Don’t be jealous!” 500 g carrots 500 g turnips 500 g radishes 500 g cucumbers 500 g small tomatoes 500 g onions 500 g cauliflower 500 g sweet peppers of different colors 500 g

From the book 800 dishes for fasting days author Gagarina Arina

Marinated assorted turnips, radishes, sweet peppers, cauliflower, squash and zucchini “Don’t be jealous!” Ingredients 500 g carrots, 500 g turnips, 500 g radishes, 500 g cucumbers, 500 g tomatoes (small), 500 g onions, 500 g cauliflower, 500 g sweet peppers (various colors), 500 g

From the book Cooking Salads author Kozhemyakin R. N.

Radish and Radish Salad What you will need: 2 radishes, 4 radishes, 1 onion, parsley, pomegranate seeds, 3 tbsp. l. vegetable oil, 1 tsp. vinegar, sugar, salt And start cooking: Grate the radish and radishes on a coarse grater. Finely chop the onion

From the book Salads. Just. Fast. Tasty author Gorbacheva Ekaterina Gennadievna

Turnip salads Turnips are also related to radishes and radishes, and, accordingly, have the same beneficial properties as their relatives. Turnips go well with carrots. Fresh salads with the addition of turnips improve appetite and digestion and promote better health.

From the book Original decorations from vegetables and fruits author Nesterova Daria Vladimirovna

Radish salads Radish salad with vegetable oil 2 bunches of radishes, 2 tablespoons of vegetable oil, parsley and dill, salt and pepper to taste. Wash the radishes and grate them on a coarse grater. Season with strongly heated and cooled vegetable oil, sprinkle

From the book Light salads for weight loss author Kashin Sergey Pavlovich

Turnip salads Turnip salad with onions 1 - 2 turnips, green salad, 1 bunch of green onions, dill, 2 tablespoons of vegetable oil, 1 tablespoon of vinegar, salt to taste. Peel the turnips, boil in salted water, cut into small cubes, add finely chopped leaves

From the book The best recipes for burning fat and fasting days author Kashin Sergey Pavlovich

Decorations made from radishes, turnips, radishes, daikon Various varieties of radishes, turnips, radishes and daikon are widely used by chefs to decorate cold and hot appetizers, main courses, and sometimes soups. The listed vegetables, with the exception of turnips, are used only fresh

From the book Canning for Lazy People. Tasty and reliable preparations quickly author Kizima Galina Alexandrovna

From the author's book

Turnip and radish salad with sour cream Ingredients 300 g radish, 300 g turnips, 100 g sour cream, 20 g lettuce, 20 g dill and parsley, pepper, salt. Method of preparation Wash the turnips and radishes, peel and chop thinly. Add chopped lettuce to the prepared vegetables,

From the author's book

Turnip and radish salad with sour cream Ingredients 300 g radish, 300 g turnips, 100 g sour cream, 20 g lettuce, 20 g dill and parsley, pepper, salt. Method of preparation Wash turnips and radishes, peel and chop thinly. Add to prepared vegetables chopped lettuce,

From the author's book

Juice from tpomatpa and radish (or radish) Mix the prepared juices from 100 g of radish, 200 g of tomato and one

If you want to be young and beautiful, eat beauty products. One of them is turnips, so turnip salad should appear on your table as often as possible.

Turnip dishes have one remarkable feature: as a rule, they are prepared very quickly. When it comes to salads, they are most often seasoned with sour cream: it perfectly reveals the taste characteristics of the vegetable, and also allows the body to absorb it better.

For example, in a short time you can “figure out” an appetizing and very healthy salad with turnips and carrots. What does it take to whip up a vitamin supplement for lunch in literally a matter of minutes?

  • two medium turnip roots;
  • one carrot;
  • lemon juice;
  • salt and ground black pepper - based on your own taste;
  • a little sour cream and sunflower oil (it’s better to take unflavored);
  • fresh greens.

We turn root vegetables into straws. Place the resulting slices in a salad bowl, season with salt and pepper, stir: the spices should dissolve without a trace.

Now you can add lemon juice and vegetable oil to the vegetable mixture.

Before serving, add sour cream and decorate the salad with herbs. Chopping it or putting it in whole branches is a matter of taste.

Winter salad with turnips

Turnip harmonizes wonderfully with honey: its bitterness combined with honey sweetness gives an unforgettable taste effect. You can check this by preparing a salad of turnips and berries, seasoned with honey.

We will need:

  • turnip - two or three small root vegetables;
  • frozen berries (red currants or cranberries) – ½ cup;
  • a tablespoon of granulated sugar and liquid natural honey.

Wash the vegetables and remove the skins.

You can cut them into strips, or grate them on a grater with the largest meshes.

The berries should give juice, so mash them with a regular fork. Then mix with the turnip mixture.

The final touch is to sprinkle the mixture with sugar and pour honey on top. It turned out to be a kind of dessert salad.

How to cook with radish

The salad is different in that an original dressing with exotic avocado is added to ordinary vegetables. With it, turnips, radishes and beets become “aristocrats” and acquire an amazing taste.

To prepare one serving of the dish you will need:

  • turnip - take 150 grams;
  • leeks - 45 grams is enough;
  • radishes - the same amount;
  • spinach, beets and basil - 30 grams of each ingredient.

For refueling:

  • avocado;
  • garlic – two cloves is enough;
  • ground black pepper and salt - to your own taste;
  • lemon – juice and zest;
  • wine vinegar - a tablespoon is enough;
    vegetable oil (odorless) – ½ cup.

Let's start with refueling. Place the avocado and garlic cloves in a mixer. We also send citrus juice and zest there, add salt and ground pepper. We turn on the device, and while it is working, first pour in vegetable oil, then vinegar, in a slow thin stream. When we get a homogeneous consistency, you can turn off the mixer.

Use a knife to turn the vegetables and spinach into delicate strips, which we mix in a salad bowl. You can add exotic dressing and decorate the dish with basil leaves.

With the addition of apples

The only thing turnips can boast of is more or less bitterness, depending on the variety. This root vegetable does not differ in flavor bouquet. But this is even good: this feature makes it possible to combine with a wide variety of products, including fruits and berries. Turnip salad with the addition of apples can delight you with interesting flavor notes.

To get this you will need:

  • turnip - take 400 grams;
  • apples (preferably winter varieties, firm, juicy and sour) – 200 grams;
  • the same amount of sour cream, at least with medium fat content;
    a little salt;
  • lettuce leaves - 100 grams is enough.

Grate the turnip, washed and freed from the skin (use the edge with the largest cells). We turn the fruit into thin slices. If you want more tenderness, you can also peel the apples. Combine the ingredients, mix and season with half the prepared sour cream.

Then we make a vitamin slide in a salad bowl (you can also use an elegant dessert plate). Drizzle with remaining sour cream and decorate with lettuce leaves.

With Chinese cabbage

Turnips, as it turns out, are a very vitamin-rich root vegetable. Let's add various equally healthy ingredients to turnip salads. For example, let's prepare a turnip salad with herbs and Chinese cabbage.

Let's make it from:

  • medium-sized turnips weighing approximately 300 grams;
  • several sprigs of fresh dill and parsley;
  • three to four “feathers” of green onions;
  • a head of Chinese cabbage;
  • two hard-boiled eggs;
  • three tablespoons of sour cream;
  • one spoon of refined sunflower oil;
  • a pinch of salt and ground black pepper;
  • juice of ½ lemon.

First, we process the turnips - wash them, peel them, and use a knife to turn them into very thin strips. Place the slices in a bowl.

Shred the greens and cabbage. Add salt and pepper to the radish and mix until smooth. Let the mixture “rest” and release the juice.

During this time, chop the egg into a separate bowl as finely as possible. In another bowl we make the dressing. It will consist of sour cream, lemon juice and vegetable oil.

All salad components are ready, you can combine them. Place turnips mixed with green mass at the bottom of the salad bowl. Cover it with an egg layer. Drizzle sour cream and lemon dressing on top. The result is not only tasty, but also very nutritious food.

Vitamin salad with turnips and cucumber

No one will object that the taste and especially the fresh aroma of green cucumber are a great mood lifter. And if previously we could not afford such a pleasure until the summer, today green cucumbers are sold in markets and supermarkets at almost any time of the year. This means that salad with turnips and cucumber can be safely moved from the category of spring dishes to the category of year-round dishes.

We will collect the following products:

  • a small turnip (it is better to choose a young root vegetable);
  • one cucumber;
  • fresh parsley;
  • sour cream (not too fatty);
  • a little salt.

We turn the turnip, washed and without skin, into thin strips with a knife. We salt it, hurry up a little and set it aside. She is supposed to brew and let out the juice.

In the meantime, we are working on the remaining ingredients. We cut the cucumber - not finely, but at the same time and not too large. But the parsley needs to be chopped finer.

Finally, we pour everything into one bowl, rush and season with sour cream.

Recipe with garlic

Cucumbers, apples, carrots combined with turnips are all wonderful. But what if you want something vegetable and spicy? Then you need to remember the recipe for salad with garlic and be sure to cook it.

What will be useful?

  • turnip – at least 400 grams;
  • hard cheese (need more salty) - take 100 grams.
  • garlic cloves – 2-3 pieces.
  • mayonnaise - 200 grams is enough.
  • hard-boiled eggs - three is enough.
    a little bit of any greenery.
  • a pinch of salt.
  • a couple of boiled chicken eggs.

Grate the turnips on a coarse grater so that the consistency of the salad does not resemble jelly. We do the same with cheese.

We chop the eggs - not very finely, but not particularly coarsely.

Either chop the garlic as finely as possible, or put it through a garlic press.

We send the cheese and garlic to the turnips. Pour mayonnaise over the resulting mass (sour cream will do just fine instead). All that remains is to mix everything, sprinkle with chopped eggs and decorate the salad with herbs.

Yellow turnip with meat

A salad with a meat ingredient may well serve as a separate full-fledged dish, and not just an appetizer. This Yellow Turnip, Radish and Brisket Salad recipe is one of many options for similar dishes.

We will prepare it from:

  • turnips - take ½ kilogram;
  • a pair of hard-boiled eggs;
  • radishes - 100 grams is enough,
  • brisket - 250 grams is enough;
  • boiled potatoes - one large root vegetable;
  • greens - based on your own taste.

We will make the dressing from:

  • refined sunflower oil (you can take olive oil) – a glass;
  • wine vinegar - at least 5 tablespoons;
  • a pinch of ground white pepper;
  • teaspoon salt.

Further actions are extremely simple. Use a knife to shape all the ingredients for the salad into small cubes. The greens can be processed with a knife, or simply torn with your hands. Then everything is combined in a common container.

Mix the ingredients of the dressing, pour the resulting liquid over the salad, and decorate the finished salad with green leaves.

Radish salad with sour cream.

Radishes (white, first peeled), cut into thin slices. Grind the yolk of a hard-boiled egg, adding sour cream and salt. Place radishes into the prepared mixture, add thinly sliced ​​egg whites and mix. Sprinkle chopped herbs on top of the salad.
Radishes 300 g, eggs 75 g, sour cream - 150 g, salt to taste.

Radish salad with sour cream and egg.

Cool the hard-boiled eggs, peel and chop them, grate the radishes on a coarse grater. Mix eggs and radishes with sour cream, add thinly sliced ​​young radish leaves, salt and sugar, place the contents in the prepared bowl. Decorate the salad with herbs.
Radishes - 600 g, eggs - 100 g, sour cream - 200 g, radish leaves, salt, sugar - to taste.

Radish salad with egg and onion.

Cut young radishes into circles, onions into half rings (half circles) and combine with radishes. Cut hard-boiled eggs into slices. Place the prepared products in a salad bowl, alternating slices of radishes, onions and eggs. Season with salt, pepper, sour cream, sprinkle with chopped herbs.
Radishes - 220 g, eggs - 120 g, onions - 60 g, sour cream - 150 g, dill and parsley, salt, ground black pepper - to taste.


Radish salad with lettuce.

Cut the radishes into thin slices, cut the salad with your hands or a knife, cut the cucumbers into cubes, cut the rhubarb across the grain into thin slices. Mix everything, season with sour cream sauce, salt, sugar, add and place in prepared dishes.
Red radish - 200 g, lettuce - 100 g, fresh cucumbers - 100 g, rhubarb - 1 stalk, sour cream sauce - 100 g, salt, sugar, sour juice - to taste

Radish salad with nuts and eggs. Chop red radishes, young beet tops, green onions and fresh cucumbers, roast walnut kernels in a hot oven, remove the film, chop finely. Combine the prepared products, add salt, mix, place in a heap in a salad bowl, pour over sour cream, whipped with mashed yolk, sprinkle with chopped dill and parsley.
Red radish - 150 g, young beet tops - 50 g; nuts (kernel) - 100 g, green onions - 50 g, fresh cucumbers - 150 g, eggs (yolks) - 40 g, sour cream - 200 g, salt, pepper, herbs - to taste.

Radish salad with sour cream.

Grate the prepared radish on a coarse grater. Then season it with salt, sugar, vinegar, put in a heap in a salad bowl, pour in sour cream and sprinkle with finely chopped dill and parsley. You can also decorate the dish with a green salad.
Radish - 400 g, sour cream - 120 g, sugar - 60 g, vinegar - 10 g, dill, parsley - to taste.

Radish salad with egg.

Grate the peeled radish, mix with chopped green onions and boiled eggs, season with salt and pepper. Then put in a heap in a salad bowl, season with sour cream and sprinkle with chopped herbs. Radish can be cut into strips.
Radish 400 g, green onions 50 g, sour cream - 100 g, greens - 30 g, eggs - 100 g, salt, pepper - to taste.

“Spicy” radish salad.

Cut the prepared radishes and carrots into thin long strips, put them in a saucepan, pour in vinegar, salt and add sugar. Sprinkle ground black and red pepper in a small mound on top. Pour vegetable oil heated to 160-170 °C onto the pepper and quickly stir the salad with rotational movements, close the lid and leave for 15-20 minutes. Before serving, place the salad in a heap in a salad bowl and sprinkle with finely chopped dill and parsley.
Radish - 300 g, carrots - 150 g, vegetable oil - 90 g, ground black and red pepper - 30 g, vinegar - 20 g, parsley and dill, salt, sugar - to taste.

Radish and onion salad with sour cream.

Grate the prepared radish on a coarse grater, add salt, and squeeze lightly. Then finely chop the onion and mix with radish and sour cream. Place the mixture in a salad bowl and garnish with tomato slices.
Radish - 400 g, onion 100 g, sour cream - 700 g, tomatoes - 100 g, salt - to taste.

Black radish salad with onions.

Grate the prepared radish, add salt, squeeze lightly, add finely chopped onion, sugar, mix and place in a salad bowl. Then pour in sour cream and sprinkle with cottage cheese.
Black radish - 300 g, onion - 100 g, tomatoes 150 g, cottage cheese - 50 g, sour cream - 100 g, sugar - to taste.

Radish salad.

Grate the prepared radish on a coarse grater, sprinkle with salt and sugar. Cover the container with the radish with a lid and shake vigorously until juice appears, which can be squeezed out. Finely chop the leek, add to the radish, mix, put in a salad bowl and pour over the sauce made from vegetable oil with sour cream and herbs. If the salad is too spicy, you can add shredded cabbage to it.

Radish salad can also be topped with sour cream sauce.

Black radish - 200 g, leek - 200 g, vegetable oil sauce - 100 g, sour cream - 25 g, herbs, salt, sugar - to taste.


Radish salad with vegetables.

Grind the prepared carrots and radishes on a grater. Peel the sour apple and finely chop it. Combine all ingredients, add finely shredded cabbage, salt, pour sour cream or mayonnaise and mix.
Radish - 100 g, carrots - 100 g, cabbage - 100 g, apples - 100 g, sour cream or mayonnaise - 100 g, salt - to taste.

Radish salad with cucumbers. Mix radish chopped on a coarse grater with chopped cucumbers, add salt, season with citric acid or lemon juice, put in a heap in a salad bowl, sprinkle with green onions and dill. Serve with sour cream.
Radish - 260 g, fresh cucumbers - 140 g, green onions - 40 g, sour cream - 100 g, citric acid - 5 g, salt - to taste.

Radish salad with pickled cucumbers. Grate the prepared radish with shavings, sprinkle with sugar, salt, mix, shake, and squeeze out the juice. Cut salted or pickled cucumbers into cubes. Add cucumbers to the radish, season with sour cream sauce and place in a salad bowl. Sprinkle with finely chopped dill.
Radish - 200 g, salted and pickled cucumbers - 150 g, sour cream sauce 100 g, dill, salt - to taste.
Radish salad with apples. Grate the radish on a coarse grater, the apple and beets on a fine grater, mix, add sugar and sour cream sauce. When serving, sprinkle with herbs.
Radish - 300 g, beets - 100 g, apples - 750 g, sour cream sauce - 60 g, sugar - to taste.

Radish salad with pomegranate. Grate or chop the prepared radish into thin strips, pour over pomegranate juice. Place the salad on plates and garnish with fan seeds.
Radish - 500 g, pomegranate - 700 g.

Radish salad with pistachios. Chop the prepared radish into strips, pour over boiling water, discard, sprinkle with salt. Crush the pistachio kernels or mince them and mix with radishes, place in a heap on plates (salad bowls) and serve. Pistachios can be replaced with walnuts or almonds.
Radish - 500 g, peeled pistachios - 700 g, salt - to taste.

Turnip salad. Cut turnips boiled in salted water into thin slices, add chopped green onions and dill, parsley, mix, season with mustard dressing, and place in prepared dishes.
Turnips - 400 g, green onions - 20 g, dressing - 720 g, dill, parsley, salt - to taste.

Izrep and mushroom salad.


Pour boiling water over selected mushrooms, boil, drain in a colander, and fry in very hot oil. Boil peeled turnips and carrots separately, cool, cut into large cubes, and mix with mushrooms. Add salt and finely chopped cucumber, mix again, place in a salad bowl, pour over the oil in which the mushrooms were fried, sprinkle with finely chopped green onions and dill.

Mushrooms with a cap diameter of 2 4 cm - 500 g, vegetable oil - 700 g, turnip - 100 g, carrots - 700 g, pickled cucumber - 75 g, green onion - 30 g, dill, salt - to taste.


Calories: Not specified
Cooking time: Not specified

The beneficial properties of an undeservedly forgotten vegetable, turnip, are rapidly returning it to shelves and tables. Turnips can be made into a healthy dietary salad. Radish of different varieties can also be useful for this.

Not all black radish varieties have a sharp, acrid taste. An example of this is the “Cylinder” variety radish. Long black root vegetables are perfect for a vitamin salad, which can also be prepared during Lent. You can also take a beautiful pink radish. The dish will be complemented by a sweet salad, for example, Yalta onion. You can make a unique decoration from fresh leaves of Chinese cabbage.
Lenten radish salad with turnips - recipe with photo



- turnip;
- black radish of the “Cylinder” variety;
- pink radish;
- Yalta onion;
- Chinese cabbage.

Step-by-step recipe with photos:





Radishes, turnips and onions need to be peeled and washed. Beautiful cabbage leaves are suitable for decorating the finished salad.





To make the salad softer and juicier, it is better to grate the turnips using a coarse grater.





The same grater is useful for chopping long root vegetables called cylinders.





You should do the same with pink radish.







Onions, cut into thin strips into which quarters of half rings will break up, will be evenly distributed over the salad.





To mix, it is best to transfer the ingredients into a wide bowl.





The salad dressing is made from salt, cold-pressed olive oil and vinegars made from white and red wine.







The bottom of the salad bowl in which the salad will be served can be covered with Chinese cabbage leaves.





Ready-made lean salad of radish with turnips can be placed on prepared leaves. Coriander or parsley leaves are suitable for decoration.
Such a colorful salad will not only please the eye, but will also have a healing effect on the body. The bactericidal properties of its vitamin-rich components will prevent vitamin deficiency, colds and stomach ailments.
We also recommend preparing juicy