Best 9 Mas Turnip Slaw Recipes
Mas turnip slaw is a delicious and versatile side dish that can be enjoyed year-round. It is a great way to add some extra crunch and flavor to your meals. This dish is also a good source of vitamins and minerals, making it a healthy choice. Mas turnip slaw is easy to make and can be prepared in just a few minutes. With its sweet and tangy flavor, mas turnip slaw is a surefire hit with everyone at the table.
Let's cook with our recipes!
TURNIP SLAW
Australian Gourmet Traveller recipe for turnip slaw by Rodney Dunn from The Agrarian Kitchen in Tasmania.
Provided by Rodney Dunn
Yield Serves 6 - 8
Number Of Ingredients 8
Steps:
- Coarsely shred turnips on a mandolin or with a coarse grater, combine in a bowl with 2 tsp sea salt and mix well. Stand until wilted (30-40 minutes), then drain and squeeze out excess liquid and transfer to a serving bowl.
- For cider vinegar dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan over medium heat, bring to the simmer for 3 minutes, stirring to dissolve sugar, then whisk in oil and mustard. Pour dressing over coleslaw and stir well to combine. Stand until cool, then stir in cream and season to taste. Refrigerate until required and serve with suckling pig.
Nutrition Facts : ServingSize Serves 6 - 8
TURNIP COLESLAW
My mother gave this recipe to me, and it's one of my family's favorites. It's popular at church suppers, too.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place turnips in a large bowl. In a small bowl, combine the sour cream, sugar, parsley, vinegar, mayonnaise and salt; mix well. Pour over turnips; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 159mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
TURNIP SLAW
I love turnips, raw, or cooked any way. I just found this recipe last week surfing the internet and immediately made it. I love it, if you like turnips, you will too. I used low fat mayo and sour cream. cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
- Add turnips and mix well.
- Refrigerate 6 hours.
Nutrition Facts : Calories 114.2, Fat 7.9, SaturatedFat 1.8, Cholesterol 7.7, Sodium 228.5, Carbohydrate 10.7, Fiber 1.4, Sugar 4.9, Protein 1.1
TURNIP SLAW
I found this recipe in a local newspaper when we moved to Arkansas almost 20 years ago. The recipe was said to be so good that even people "burned out" on turnips would like it. I'd never heard of slaw made from turnips, but I tried it and now my husband likes it better than cabbage slaw.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend.
Nutrition Facts : Calories 113 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MA'S TURNIP SLAW
Steps:
- Toss first five ingredients into large salad bowl, cover and place in refridgerator until needed. In medium bowl mix remaining ingredients
TURNIP SLAW
I found this recipe in a local newspaper when we moved to Arkansas almost 20 years ago. The recipe was said to be so good that even people 'burned out' on turnips would like it. I'd never heard of slaw made from turnips, but I tried it and now my husband likes it better than cabbage slaw.
Provided by Allrecipes Member
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 16.2 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 288.3 mg, Sugar 11.9 g
KOHLRABI-AND-TURNIP SLAW
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side dish. For the greens, saute them as you would kale or spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
- Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.
- In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.
PEASANT TURNIP SLAW WITH SWEET HOT MUSTARD DRESSING
I grow turnips for their delicious greens. But I get the roots as a by-product and need to find something to use them for. Not being too fond of cooked, mashed turnips, I'm playing with salad variations. This one is tangy and sweet with just a bit of bite from the sweet hot mustard. "Cooking" time is chilling time.
Provided by 3KillerBs
Categories Vegetable
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Peel turnips and carrot. Shred or julienne cut all the vegetables.
- Toss veggies with sugar.
- Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
- Toss dressing with veggies.
- Chill at least one hour to blend flavors.
- Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.
Tips:
- Choose the right turnips: Look for small, young turnips with smooth skin and no blemishes. Avoid turnips that are large, old, or have cracks or bruises.
- Peel and grate the turnips: Use a sharp knife or vegetable peeler to remove the skin from the turnips. Then, grate the turnips using a box grater or food processor fitted with a grating blade.
- Soak the turnips in cold water: Soaking the turnips in cold water for 30 minutes will help to remove some of the bitterness. Be sure to drain the turnips thoroughly before using them.
- Use a variety of vegetables: In addition to turnips, you can also add other vegetables to your slaw, such as carrots, cabbage, celery, and radishes.
- Choose a dressing that you like: There are many different dressings that you can use for turnip slaw. Some popular options include mayonnaise-based dressings, vinegar-based dressings, and yogurt-based dressings.
- Serve the slaw immediately or chill it before serving: Turnip slaw can be served immediately after it is made, or it can be chilled for a few hours or overnight. Chilling the slaw will help the flavors to meld together.
Conclusion:
Turnip slaw is a healthy and delicious side dish that can be enjoyed year-round. It is a great way to use up fresh turnips, and it is also a good source of vitamins and minerals. With its crunchy texture and tangy flavor, turnip slaw is sure to be a hit at your next potluck or barbecue.
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