For the Love of Salad Turnips
Whether you eat them raw, roasted, or pickled, salad turnips are sure to become a new staple in your kitchen.
When most people think of turnips, they picture the big, woody, winter varieties that need a long roast or a slow braise to mellow their sharpness. But there's a gentler, sweeter cousin quietly making its way from farmer fields to markets and CSA boxes into the kitchens of curious cooks: the salad turnip.
What Is a Salad Turnip?
Salad turnips (often called Tokyo Market or Hakurei turnips) are small, white, and tender — about the size of a ping-pong ball to a tennis ball. Originally developed in Japan, they’ve gained popularity for their delicate flavor and versatility. Unlike their robust winter relatives, salad turnips are mild, slightly sweet, and can be eaten raw.
They typically come with their leafy green tops still attached — and here’s the good news: both the roots and greens are delicious and completely edible.
What Do Salad Turnips Taste Like?
Raw salad turnips have a crisp, juicy texture with a subtle sweetness, somewhere between a radish and a pear. They lack the bite of a radish or the earthy bitterness of mature turnips. When cooked, they become even sweeter and melt-in-your-mouth tender.
How to Use Salad Turnips
The real beauty of salad turnips is their versatility. Here are some of the best ways to enjoy them:
1. Raw in Salads or Slaws
Thinly slice or grate them into a salad for crunch and a hint of sweetness. Try pairing them with lemon juice, olive oil, and a pinch of salt, or mix them with shredded carrots and cabbage for a fresh slaw.
2. Roasted or Sautéed
Toss with olive oil, salt, and pepper, and roast at 200°C (400°F) until tender and caramelized — about 20–25 minutes. Or give them a quick sauté with garlic and herbs for a simple side dish.
3. Pickled
Quick-pickled salad turnips are a game-changer. Slice them thinly and soak them in a mix of vinegar, water, sugar, and salt. Let them sit for an hour or refrigerate overnight. They’re perfect on grain bowls, tacos, or sandwiches.
4. With the Greens
Don’t toss the tops! Sauté the greens like spinach or kale — they’re slightly peppery and nutrient-rich. Combine the cooked greens with the roots for a full-circle dish.
5. Mashed or Pureed
Gently simmer and mash them like potatoes for a creamy, subtly sweet mash. Or blend them with a bit of butter and stock for a smooth, velvety puree.
Final Thoughts
If you’ve never tried salad turnips before, now’s the time to discover this underrated gem. Mild, versatile, and easy to prepare, they’re a wonderful way to add variety and freshness to your seasonal meals. Whether you eat them raw, roasted, or pickled, salad turnips are sure to become a new staple in your kitchen.
