Spiralized turnip and the sweet aroma of fresh dill make for a refreshing salad. It also comes together in a few minutes and under 5 ingredients!
This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links. See full DISCLOSURE for details.
Have you heard of the fun, little Russian folk tale about the Giant Turnip? It’s a Russian classic authored by Aleksei Tolstoy and EVERY Russian family knows it…by heart. We have several versions of the book in our home…board books, kids books, in poetic form, etc..
If you’re not familiar with it, here’s a rendition from Russian American Company – Random House:
The Giant Turnip
Once, not too long ago, an old man planted a turnip. The turnip grew, and grew, and grew some more until it was enormous. The old man started to pull the turnip out of the ground. He pulled and pulled, but it was just too big for one man alone. So he called his wife to help.
The old woman took hold of the old man, the old man took hold of the turnip and they pulled and pulled, but could not pull it out. The turnip was just too big. So the old woman called her granddaughter to help.
The granddaughter took hold of the old woman, the old woman took hold of the old man, the old man took hold of the turnip and they pulled and pulled. But the turnip was just too big and they could not pull it out. So the granddaughter called the dog over to help.
The dog took hold of the granddaughter, the granddaughter took hold of the old woman, the old woman took hold of the old man, the old man took hold of the turnip and they all pulled and pulled. But still they could not pull the turnip out. So the dog called the cat over to help.
The cat took hold of the dog, the dog took hold of the granddaughter, the granddaughter took hold of the old woman, the old woman took hold of the old man, the old man took hold of the turnip and they pulled and pulled. It seemed impossible, but still they could not pull it out. So the cat called the mouse over to help.
The mouse took hold of the cat, the cat took hold of the dog, the dog took hold of the granddaughter, the granddaughter took hold of the old woman, the old woman took hold of the old man, the old man took hold of the turnip. They all pulled and pulled, and pulled some more –and finally out came the turnip!
It took the help of the tiny mouse to finally pull out the turnip. The lesson is that there is value in even the smallest and least among us.
Pretty cute, eh? I love the moral of the story but you know what else I love? Turnips.
Every time I make this turnip salad – I think of this adorable folk tale and think of all the Dedushkas (grandfathers or old men as in this story) and Babushkas (grandmothers or old women) planting, tending to, and pulling large turnips with their weathered and achy hands. Such labor of love for such a simple root vegetable.
I appreciate how the Spiralizer can immediately makeover any ol’ vegetable. I used to make this salad by thinly slicing the turnips and then tossing everything together, but that was during my gloomy season without my Spiralizer. This is some serious eye candy.
Turnips and rutabagas are from the same family and though they are the lesser known vegetable here in the States, they’re pretty common in most Slavic countries. Just ask any Babushka. 🙂 They are similar to radish in texture and taste though not as spicy.
If you’ve tried them cooked and abhorred it – you must try them raw. They are divine. Just be sure you select the most youngest ones, the older the turnip, the more woody and gritty the texture becomes, hence the need to cook them at that point. But young turnips are tender and sweet – you can eat them as you would an apple.
The Purple-Top White Globe variety is the most common turnip type and can be found at most farmer’s markets during growing season (Spring and Fall). This variety is also the most easiest to grow. Some gardeners grow turnips for the green tops, though I haven’t figured out how to prepare them yet. But the chickens sure do have that figured out.
Give these turnips a nice scrub, no need to peel them if you grow them yourself or purchase them from a farmer you trust. They are typically pretty hardy and require little care, even the brownest of thumbs can grow turnips.
My Picks & Helpful Tools
Spiralizer – One of my favorite tools in the kitchen to make food pretty. It comes with 5 blades and is heavy duty with rubber bottoms so your spiralizer doesn’t go flying off the counter.
Shallow Dish – to make catching those pretty spirals easier and to combine everything well.
Celtic Sea Salt – my absolute favorite. I buy this in 5lb pound bags (>>HERE) and sometimes even a few of those at a time, if they are on sale.
Avocado Oil – I love the mild flavor of this oil so the turnip flavor can really stand out.
The Enormous Turnip – Okay, this one isn’t really helpful but it’s a fun read for and with the littles.
Refreshing Turnip & Dill Salad
Ingredients
- 4 young purple-top white turnip
- 1 1/2 t Celtic coarse salt
- 4 sprigs of dill chopped
- 1 lemon juiced
- 2 T avocado oil
Instructions
- Remove the greens and the thin root part of the turnip. Scrub the vegetable.
- Using the Spiralizer, run the turnip through forming curls and ribbons. Alternatively, you can cut the turnip in quarters and cross-wise making thin slices.
- Season with coarse Celtic salt and gently massage with clean hands. It's best to do this in a large, shallow dish.
- Add chopped dill and fresh lemon juice. Season with fresh black pepper (optional) and drizzle a few tablespoons of avocado oil.
- Combine everything well and enjoy immediately but can be stored in refrigerator for up to a week.
This looks pretty great!
Great story and this salad looks so refreshing and delicious, I’m reminded again that I must get myself a spiralizer! 🙂 Thanks for sharing at What’d You Do This Weekend?!
I grew up eating turnips prepared by my mother, but I have not made them for myself in years. This is a much healthier way to prepare them so thank you for sharing your turnip and dill salad with us at the Healthy Happy Green and Natural Party! Pinning and sharing this!
Thanks Deborah for stopping by. 🙂
This looks delicious! Thanks for sharing at Funtastic Friday:)
I wish we could have turnips – this salad sounds yummy! They happen to be the only thing my hubby’s allergic to. Ha.
That’s an odd thing to be allergic to. I guess it’s better than being allergic to chocolate. 😉
I loved it! My kids, not so much. I think next time, I’ll use honey mustard, rlpeace half the vinegar with honey, add a little lime juice, and use cilantro instead of parsley. Sweeten it up a little for small kids.
Than you! Love your story , I was grown up with that. And thanks for a wonderful recipe!
Irena.
Really beautiful salad! Pinned!
This sounds like a lovely salad! I also love that story. I had not heard about it before reading it here :).
Love the story Anya!
I’ve grown up with a total aversion to turnips. Every holiday, hoping my parents wouldn’t notice that I passed that dish along. BUT. Then. In adulthood, I tried RAW turnips and you know.. I LOVE them. They taste like a totally different vegetable! I applaud all dishes with RAW turnip and this one, with dill, looks like a winner!
Pinning. Will definitely make this one. Thanks!
I’ve never had turnips like this before (and I think only once or twice ever, like cooked in a stew). It looks delicious and I’m intrigued to try it!
I love the way this sounds…i bet it tastes delicious
Such a sweet little story, I’ve never heard that before. This sounds so good! I love turnips but I forget about them. Dill is a favorite of mine too. I’ll have to try making this soon.
I’d never thought to spiralize a turnip! Looks great!
Can’t wait to try this recipe.I garden at a community garden in TX. and the last couple of years, we’ve been growing a white Japanese variety of turnip called “White Lady”. They are ready in about 35 days compared to the Purple Top variety which take 65+ and are very sweet. I found the seeds at Park Seed Co.
Enjoy this salad! It’s such a nice refreshing way to enjoy the turnips.