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Carrot and Cabbage Slaw with Turnips and an Easy Dressing

A twist on the original coleslaw with turnip, carrot, and red cabbage.
carrot-cabbage-slaw-in-a-brown-bowl-with-a-fork-and-limes-on-the-side


recipe:

Turnips– Loaded with a variety of vitamin B, fiber, manganese, potassium, and iron.

Carrots– One of the best choices for vitamin A.

Bok choy– Helps to protect cells against damage. Boy Choy helps keep a healthy immunity and provides vitamin C and E along with beta-carotene which can help keep the skin, eyes, and immune system healthy.

Red cabbage– Helps the body to produce red blood cells and gives your body a boost of vitamin C.

Cilantro– This herb became one of my favorites, even though it’s not one that I have always liked the taste or smell of. Cilantro is great for detoxifying the body by stimulation the digestion system.

FOR THE SLAW DRESSING YOU WILL NEED:

Olive oil– or any oil you like to use.

Lime– for the tang and citrus kick.

Apple cider vinegar– I always have a bottle one hand. Make sure to not miss this one, it does wonders for your health. I like to use the Bragg brand. It’s made with real organic apples and unfiltered vinegar, and is a perfect way to add delicious flavor to any salad, including the red cabbage slaw.

Garlic– for flavor and an immune system boost!

Tamari– is a gluten-free soy sauce, but you are welcome to use the original version if you are not gluten intolerant.

Syrup– add a little bit of sweetness

Sea salt– to season

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How to Make A Turnip, Carrot, and Red Cabbage Slaw

Shred turnips and carrots and add to a large bowl. Shred them using a large box grater or in a food processor using the shredding blade.

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Next, thinly slice the red cabbage and bok choy and add to a larger separate bowl. This is best done using a mandolin slicer or sliced by hand. You can also use a slicing blade on a food processor for the cabbage. Add the turnips, carrots, cabbage, bok choy, and cilantro to the bowl and toss well.

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In a small bowl, whisk together all of the dressing ingredients.

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Pour dressing over vegetables and herbs in a large bowl and mix well.

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Serve topped with more chopped cilantro and/or green onions (optional).

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carrot-cabbage-slaw-in-a-brown-bowl-with-a-fork-and-limes-on-the-side

Carrot and Red Cabbage Slaw with Turnips and an Easy Slaw Dressing

A twist on the original coleslaw with turnip, carrot, and red cabbage.
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Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Allergy: Dairy Free, Nut Free, Vegan, Vegetarian
Total Time: 40 minutes
Servings: 5
Calories: 190kcal

Equipment

  • salad bowl
  • Dressing bowl
  • mixing spoon
  • measuring cups
  • Shredder

Ingredients

  • 4 cups white baby turnips, shredded
  • 2 medium carrots, shredded, or 3-4 small carrots
  • ½ small red cabbage, shredded
  • 2-3 cups bok choy , stems and leaves, very thinly sliced
  • ½ cup cilantro leaves, chopped
  • ¼ cup olive oil
  • 1 lime, juiced
  • ¼ cup apple cider vinegar
  • 1 large clove garlic, minced
  • 1 Tbsp tamari, or soy sauce
  • 1 Tbsp maple syrup

Instructions

  • Shred turnips and carrots and add to a large bowl. Shred them using a large box grater or in a food processor using the shredding blade.
  • Next, thinly slice the red cabbage and bok choy and add to a larger separate bowl. This is best done using a mandolin slicer or by hand. You can also use a slicing blade on a food processor for the cabbage. Add the turnips, carrots, cabbage, bok choy, and cilantro to the bowl and toss well.
  • In a small bowl, whisk together all of the dressing ingredients.
  • Pour dressing over vegetables and herbs in large bowl and mix well.
  • Serve topped with more chopped cilantro and/or green onions (optional).

Notes

you can substitute the turnips to any other vegetables or more carrots/cabbage

Nutrition

Calories: 190kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 130mg | Potassium: 612mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6379IU | Vitamin C: 88mg | Calcium: 120mg | Iron: 2mg

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