Easy Turnip Carrot Slaw – Make it nutty and spicy with crushed nuts, fresh green chillies and creamy yogurt. Such a delicious side dish, and so very versatile as well… it’s great with pretty much any cuisine, for any meal of the day!
Much as I enjoy traditional cabbage-based Cole Slaw, this turnip-carrot slaw is a refreshing change. I love its semi-crisp texture and tart spiciness on top of tacos and stuffed pita sandwiches! Sometimes it’s actually what I make a sandwich with: pile some slaw on top of a slice of toasted bread, add a slice of cheese, maybe some pickled cucumber slices and top with the 2nd slice of toast – a fresh and tasty sandwich! Simple, fast and tasty!
It also works as a Kachumber (Kutch-hoom-ber; Koshimbir, Kosambari, etc.) with a traditional Indian meal, accompanying rice, Roti/Paratha, Dal and curried vegetables. I even serve it as a side with savory crepes/pancakes like Cheela, Dosa, Utthappam, Dhirda, etc. Sometimes, but not always, I also add some minced curry leaves and/or fresh shredded coconut when I serve it this way.
Turnips
While most folks I know love carrots, it seems that’s not quite true of turnips. In fact, I have met several folks who have no clue what turnips even are, let alone know what to do with them!
In the northern states of India, this radish-like root vegetable is locally known as Shalgam. It is widely available in the winter months, so naturally, folks use it quite a bit – raw, cooked, fried, pickled….. I first had spicy Shalgam pickle with piping hot Parathas when I was a kid…. And I’ve been hooked ever since! In many other parts of India, though, one might not see it so commonly… At least, that has been my personal experience.
After coming to the US, I was pleasantly surprised to see turnips in the grocery stores – pretty much year-round! I had no idea what “non-Indians” did with it….. I asked a few fellow grad students and they just shrugged… they didn’t know either!
So I thought it might be fun to experiment with them… Over the years, I have simply gone with my instincts and used turnips in all sorts of things… Soups, salads, stuffed Parathas, enchiladas, fried rice, pasta…. whatever I was in the mood for that day.
Carrots and Turnips – Pretty and Nutritious
I love combining carrots and turnips… I like how the sweetness of carrots balances the somewhat strong, mustard-like pungency of turnips. The turnip carrot slaw I’ve shared here is a perfect example… The colorful orange specks distributed throughout the white turnip shreds look so very pretty too.
Nutrition-wise, carrots don’t really need much introduction – its nutritional benefits are pretty well known, most notably with respect to eye-health. Turnips, too, bring their own bag of tricks… For starters, they are very low in calories and have a modest amount of fiber. A member of the cruciferous family of vegetables (like broccoli and cabbage), the humble turnip is also quite nutrient-rich. It boasts several micro-nutrients that support your well-being in so many ways.
If you want to try using carrots and turnips in other dishes… Check out this flavorful and colorful veggie-laden pasta dish I’ve posted on this blog:
I also use carrots, radishes and turnips to make the poplar North-Indian-style Gaajar-Mooli-Shalgam Achaar. It’s a fiery hot, fermented pickle popular in North India.. I usually have it stocked in my fridge, ready to serve with stuffed Parathas, Khichdi, etc. Sometimes, I even spread it on top of bread and butter! Yup, not kidding… it’s Yumm!
Be on the lookout for this recipe…. It’s in the works!
Why cook the turnips and carrots for making this slaw?
Why cook the turnips and carrots when making this slaw? Briefly cooking the turnips makes them milder and a bit less pungent. Interestingly, cooking the carrots actually increases the bioavailability of many of their nutrients, most notably the beta-carotene.
Some of these nutrients, including beta-carotene, are also fat-soluble. So… adding nuts and sour cream to the slaw helps us absorb them more easily. So, if you’re using non-fat yogurt or a vegan substitute, make sure there is enough fat in the Slaw. It’s easy: either add more nuts (an extra tablespoon), or add a bit of oil – up to 2 tsp.
Sure, we eat carrots because they taste good… But, we also want to reap their health benefits, don’t we? So… we need to ensure that we can actually absorb the nutrients they carry… Don’t let them “get away” from us!
The brief cooking does comes with a trade-off, though… It destroys most of the Vitamin C, which is particularly sensitive to heat. However, many of the remaining nutrients are not significantly impacted by the short heating time. Also, adding lime/lemon juice to the slaw replenishes some of the lost Vitamin C. The cilantro, too adds back a few more vitamins and minerals.
Nuts or Seeds in Slaw: add a little nutty crunch and protein
Why add nuts/seeds to this slaw? Coarsely crushed nuts or seeds add a bit of nutty crunch as well as a little bit of protein. I like to use it in fairly small quantities, because otherwise, the fat calories quickly add up! Even if nuts are considered to have “good” fat, it’s still fat!
I’ve used crushed roasted peanuts, but you can use whatever you like and have on hand… Almonds, walnuts, cashews, pistachios, pine nuts, sunflower seeds, pumpkin seeds… your call!
Special Diets
This turnip carrot slaw is vegetarian, gluten-free and soy-free. To make it nut-free, use crushed sunflower seeds or pumpkin seeds instead of peanuts. For a vegan version, use your favorite non-dairy yogurt and sour cream.
So…. Next time you go grocery shopping and spot some pretty purple/white turnips, grab a couple. I would avoid the big ones, they can be a little too pungent and may be slightly bitter-tasting too… Small-medium is the way to go: I’ve actually never understood why some folks select the big ones!
Take them home and make yourself some delicious Slaw! Serve it up in a jiffy, with any meal…. any cuisine…. it will fit right in.
Do leave a review and star rating… much appreciated.
Enjoy!
Easy Turnip Carrot Slaw – Make it Nutty and Spicy
Equipment
- microwave oven If not available, the veggies can be cooked on the stove-top – it will take just a bit longer to cook. See Recipe Notes for details.
- 2 Microwave-safe glass/ceramic bowls – small-medium 2-3 cups size; I do NOT recommend using plastic bowls, even if they are described as microwave-safe. wide-shaped bowl preferred for cooking turnip-carrot mixture.
- Shredder Electric food processor with shredder attachment, or Manual shredder
- Chopper/Food processor Electric chopper/food processor works best for mincing carrots and crushing nuts. If not available, you can chop with a knife on a cutting board (it takes longer).
Ingredients
- 2/3 cup Turnips – washed, trimmed and shredded (medium shred) About 1-2 small-medium turnips; if you have extra, store the unused piece of turnip for another use.
- 1/3 cup Carrots: finely minced use electric chopper or food processor if available
- 1 tbsp Peanuts: preferably unsalted, dry-roasted, coarsely crushed if not available, use 1 tbsp finely chopped almonds/cashews; for nut-free, use sunflower seeds or pumpkin seeds)
- 1/4 tsp Salt – divide into 2 portions, 1/8 tsp each adjust as per preference
- 1/4 cup Yogurt Whole-milk yogurt recommended; low-fat/non-fat OK; for vegan, use your preferred vegan alternative
- 1/2 tsp Fresh green chillies – finely chopped Serrano or other medium spicy chilli pepper; add more/less as per spiciness preferred
- 1/2 tsp Cumin powder
- 2 tsp Sour Cream (optional) for vegan, use your preferred vegan alternative, or use 2 tsp of any mild-flavored oil of your choice; I highly recommend using some fat to help absorb nutrients better
- 1 tsp Lime/lemon juice – freshly squeezed preferred if not available, bottled juice is OK
- 1 tsp Apple Cider Vinegar if not available, use rice vinegar, white wine vinegar or distilled vinegar; OK to omit if serving with Indian food – add 1 tsp extra lemon juice instead
- 1/16 tsp Celery seeds (optional) – use for classic Slaw flavor crush a little in a mortar and pestle to release flavor; add a bit more if you like a strong celery seed flavor – it's pretty potent; OK to omit if using with Indian food; Note: this is not the same as celery salt – if using celery salt, use 1/8 tsp and cut back a little on added salt
- 6-8 leaves Fresh curry leaves – finely minced (optional) Adds a uniquely Indian flavor-twist to the slaw; if fresh leaves are not available, dried leaves OK: crumble dry leaves coarsely between fingers before adding; OK to omit
- 2 tbsp Fresh coriander leaves – (Cilantro) – chopped if not available, use fresh Parsley instead; do not use Parsley if serving with Indian food
- 1/2 tsp Sugar adjust later according to taste preference
Optional Garnish
- 1 tbsp Fresh grated coconut (frozen & thawed OK) very good if serving with Indian food
Instructions
- Wash and shred the turnip – medium shred
- Wash, peel and dice the carrots, then mince in a chopper / food processor
- Transfer to a ceramic/glass microwave safe bowl; Microwave on Hi for 2 min
- Transfer turnips into ceramic/glass microwave safe bowl. Top with cooked carrots and add 1/8 tsp salt.
- Mix and microwave on Hi for 1 min Set aside to cool.
- Meanwhile, wash and chop the green chillies, cilantro and curry leaves (if using)
- Cilantro
- Curry leaves (if using)
- Coarsely crush some roasted peanuts. I do this in a coffee/spice grinder: pulse-grind for 2-3 seconds at a time, until you get the texture you want; you can also use a manual nut chopper.Note: I recommend that you make a little extra and store in the pantry. That way, its on hand for you to add small amounts to any dish whenever you want to.
- Add all the remaining ingredients: yogurt, sour cream, chopped green chillies, crushed roasted peanuts, chopped cilantro (fresh coriander leaves), celery seeds, cumin powder, sugar, remaining portion of salt, lime/lemon juice and vinegar.Note: -Gently crush the celery seeds in a mortar and pestle to release flavor: add a bit more if you like, but note that it has a very strong flavor and it's easy to go overboard. – If you're using celery salt, use 1/8 tsp and use a bit less added salt, or the Slaw will become too salty!
- Mix together gently with a spoon and fork. Taste-test and adjust salt/sugar as needed.
- Serve with a meal as a side-salad, as a topping for any type of tacos, or pile on top of crackers, for a lovely little snack… Enjoy!
Notes
No Microwave?
No worries… It’s easy to cook the minced carrots and turnips on the stove-top – just takes a few min longer.- Place a medium (8-10 inches/20-24 cm) heavy bottom shallow frying pan on the stove
- Add the minced carrots; pour 2 tbsp water on top. stir a bit and start heating – high for about 1 min, then on lowest setting for 3-4 min. Turn heat off.
- The added water should be mostly evaporated, otherwise heat on high for about 30 seconds, then turn the heat off.
- Do not let the carrots burn on the bottom – the low heat minimizes this possibility.
- Add the turnips on top of the carrot, sprinkle 1/8 tsp salt, mix gently to distribute the salt evenly.
- Turn heat on Hi for 30 seconds, then lower heat to lowest setting and cook for 1-2 min. Turn heat off.
- Remove pan from the hot stove and set aside to cool in the pan – about 10 min.
- Continue with recipe directions.
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Advance Prep:
If you want to do some advance prep for making this slaw, these are the things you can do up to 24 hours in advance:- Shred the turnips and mince the carrots
- Store turnips in refrigerator until ready to make Slaw
- Cook the carrots:
- microwave on Hi 2 min, or
- frying pan on stove-top: add carrots, splash 2 tbsp water and cook for 3-4 min on med-hi, until water is absorbed and carrots look dry.
- Turn heat off and let carrots cool in the pan, to allow residual moisture to evaporate.
- store cooked carrots in refrigerator until ready to serve
- Roast and crush peanuts – you can make this in a larger amount and store it in a glass jar the pantry for up to 2 months.
- Remove turnips and carrots from the refrigerator.
- Continue as directed in the recipe to cook the turnips and carrots with salt:
- Note: Cook for 2 min (instead of 1 min), because the veggies are cold when just taken out from the fridge and will need a bit more time to warm up before getting lightly cooked.
- Continue as per recipe directions.
Storing Leftovers:
Try to make just enough that you don’t even have any leftovers! Obviously, that is near impossible, so if you do have some leftovers…- Know that this slaw becomes a bit limp after a few hours, so it will lose its tender-crisp texture when stored longer. However, it still tastes pretty good for up to 2 days: the sooner you use it up, the better.
- Store in a lidded ceramic/glass container. I do not recommend storing in plastic containers.
- Consume within 1-2 days.
This seems to be nutritious too 🙂
Thank you Sushmaji for sharing.