Turnip Salad with Radish, Cucumber & Herbs
This Fresh Turnip Salad with Radish & Cucumber is crisp, tangy, and packed with fresh herbs and crunch. Perfect for vegan, low-carb, and paleo diets, it’s a refreshing and easy no-cook side dish or appetizer.
- Suitable for diets:
- Plant-Based
- Vegan
- Vegetarian
Servings:
Why Diabetes Friendly?
- Low in Carbs: Made entirely from non-starchy vegetables, this salad supports steady blood sugar levels.
- High in Fibre: Ingredients like turnips, radish, and cucumber provide fibre, which helps slow glucose absorption.
- Healthy Fats: Olive oil in the dressing adds heart-healthy fats that improve satiety and aid in nutrient absorption.
- No Added Sugar: There’s no sweetener in the dressing, keeping it blood sugar–friendly.
- Low Sodium: Uses a very small amount of salt, with flavour coming from herbs, lemon, and mustard instead.
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Equipment
- Mixing bowl
Ingredients
Salad
- turnips (very thinly sliced) 1 medium
- radishes (thinly sliced) 4
- cucumber (thinly sliced) ¼
- red onion (thinly sliced ) ¼ cup
- almonds (shaved ) ¼ cup
- mint (chopped) 2 tbsp
- cilantro (chopped ) 2 tbsp
Dressing
- olive oil 1 tbsp
- lemon juice (fresh ) 1½ tbsp
- whole-grain mustard 2 tsp
- salt ⅛ tsp
- black pepper (to taste) 1 pinch
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Cooking Tips
- Slice Thinly: Use a mandoline or sharp knife to get very thin, even slices for the best texture and presentation.
- Let It Sit: Let the salad rest for at least 5 minutes after dressing—it helps soften the veggies slightly and blends the flavours.
- Toast Almonds: Lightly toasting the almonds adds depth and extra crunch, but it’s optional.
- Herb Swap: If you don’t have mint or cilantro, try fresh parsley or dill for a different twist.
- Make It a Meal: Add chickpeas, grilled tofu, or shredded chicken to turn this into a light lunch or main.
- Allergy-Friendly: To make it nut-free, simply omit the almonds or substitute with sunflower or pumpkin seeds.
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Instructions
- Add the sliced turnips, radishes, cucumber, and red onion to a large bowl.1 medium turnips, 4 radishes, ¼ cucumber, ¼ cup red onion
- In a small bowl or jar, whisk together olive oil, lemon juice, grainy mustard, salt, and black pepper.1 tbsp olive oil, 1½ tbsp lemon juice, 2 tsp whole-grain mustard, ⅛ tsp salt, 1 pinch black pepper
- Pour the dressing over the vegetables and gently toss to coat.
- Fold in the shaved almonds, mint, and cilantro.¼ cup almonds, 2 tbsp mint, 2 tbsp cilantro
- Let the salad sit for about 5 minutes so the flavours meld, then serve.
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FAQ
- Can I make this salad ahead of time?
It’s best served fresh, but you can prep the veggies and dressing separately and toss them together just before serving. - Can I substitute the turnip?
Yes! Kohlrabi or fennel can be used for a similar crunch and mild flavour. - Is this salad spicy?
Radishes can add a mild kick, but it’s very light. You can reduce or omit radish if sensitive to spice. - What kind of mustard works best?
Whole-grain mustard adds texture and tang, but Dijon can work as a smoother alternative.
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Nutrition
Per serving
Calories: 180.1kcal
Carbohydrates: 11.6g
Fiber: 4.2g
Sugar: 4.8g
Fat: 14.1g
Saturated Fat: 1.5g
Trans Fat:
Protein: 4.4g
Nutrition Facts
Turnip Salad with Radish, Cucumber & Herbs
Serving Size
1 cup
Amount per Serving
Calories
180.1
% Daily Value*
Fat
14.1
g
22
%
Saturated Fat
1.5
g
9
%
Sodium
248
mg
11
%
Potassium
364.7
mg
10
%
Carbohydrates
11.6
g
4
%
Fiber
4.2
g
18
%
Sugar
4.8
g
5
%
Protein
4.4
g
9
%
Vitamin C
22.8
mg
28
%
Calcium
83.1
mg
8
%
Iron
1.2
mg
7
%
Magnesium
57.7
mg
14
%
Zinc
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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