Turnip Slaw-Raw, Vegan, Delicious and Nutritious!
Monsieur is Getting Thin-Look at His Tiny Belly
Turnips for Health
Turnips are a cool weather root vegetable and are usually served cooked. They are low calorie but packed with high powered nutrition. The roots, the bulb, are a great source of minerals, vitamins such as Vitamin C, anti-oxidants that provide the human body with the synthesis to build collagen and have lots of fiber.
Turnips have such high levels of anti-oxidants that eating them regularly helps prevent cancer, reduces inflammation, and builds the immune system. Turnips provide calcium to build bones and skeletal strength as well as trace elements of other minerals.
Store turnips in a cool place. Separate the greens from the roots because they will leach nutrition from the roots bulb. Refrigerate the greens and cook them within a few days. The root can be kept for several weeks and enjoyed cooked, broiled, fried or raw.
Turnips are sweet but tangy. They are crisp and add crunch to salads or other dishes when served raw. They make a lovely addition to a raw vegetable platter alongside carrot, celery, etc.
Choose smaller turnip roots. the very large ones tend to be woody, hard to peel and difficult to manage. Larger, even giant turnips are still delicious cooked or roasted though. Turnips are quite versatile, adding a wonderful flavor to soups, mixed roasted vegetables and other dishes. Today we will enjoy them raw, preserving enzymes, crunch and taste. Enjoy!
- 2 med-large Turnips, grated
- 1/2 cup Carrot, grated
- 1 stalk celery, chopped
- 1 med Sweet Red Pepper, chopped
- 1 small red onion, chopped
- 1 tablespoon Vinegar, ACV or White
- 1 tablespoon Stevia (or sugar)
- 1 teaspoon Lemon or Lime Juice
- 1 teaspoon Olive Oil, extra virgin
- 1 teaspoon Mustard, of choice
- Grate turnips and carrots by hand or in the food processor
- Chop onion, pepper, celery
- Place all ingredients in large bowl and stir together
- In a small bowl, mix olive oil, lemon or lime juice, mustard, stevia (or sugar) and vinegar
- Pour dressing over vegetables and stir to coat well
- Chill in refrigerator about an hour.
Spinach Salad Topped With Turnip Slaw
Make this slaw a whole meal by adding it to a salad. The bold flavor and texture of spinach works well with the spicy tang of the turnips slaw. Here is an easy and delicious spinach salad recipe.
- Fresh spinach, 3 cups
- Vegan "bacon", 4 strips
- Olive oil, 1 tablespoon
- Honey, 1 tablespoon
- Mustard, 1 teaspoon
- Lemon or lime juice, 1 teaspoon
- Salt and pepper to taste
Brown veggie bacon in skillet, allow to cool and crumble.
Stir together oil, honey, mustard, salt and pepper in a small bowl. Pour over spinach and mix well to coat.
Spoon onto serving dish and top with turnip slaw then sprinkle on bacon bits. Thin julienne slices of turnips can be added for presentation purposes. Yum, delicious!
Monsieur's Spinach Salad With Turnip Slaw
Tell Monsieur You Like His Recipe!
Spinach Salad Topped With Turnip Slaw Nutrition
|Serving size: 1 cup of spinach and one cup of slaw|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 17 g||6%|
|Sugar 10 g|
|Fiber 4 g||16%|
|Protein 3 g||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|