Raw Turnip and Carrot Salad

Difficulty: Beginner Prep Time 20 min Total Time 20 mins
Servings: 4
Best Season: Fall


Use left over turnip to prepare this tasty salad rich in protein and fiber.



  1. Scrub turnips and carrots with a vegetable brush under running water.

  2. Peel and grate turnips and carrots.

  3. Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl.

  4. Add the lemon juice and olive oil. Season with salt and toss to combine.

Nutrition Facts

Serving Size

Servings 4

Amount Per Serving
Calories 277kcal
Calories from Fat kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 0mg
Sodium 173mg8%
Potassium 601mg18%
Total Carbohydrate 15g5%
Dietary Fiber 5g20%
Sugars 6g
Protein 10g20%

Vitamin A IU
Vitamin C 46 mg
Calcium 7 mg
Iron 18 mg
Vitamin D 0 IU
Vitamin E IU
Vitamin K mcg
Thiamin mg
Riboflavin mg
Niacin mg
Vitamin B6 mg
Folate mcg
Vitamin B12 mcg
Biotin mcg
Pantothenic Acid mg
Phosphorus mg
Iodine g
Magnesium mmol
Zinc mcg
Selenium mg
Copper mg
Manganese mg
Chromium mcg
Molybdenum mg
Chloride mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost of recipe per serving: $1.51

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.


Keywords: Turnips, Carrots, Parsley, Pumpkin Seeds, Lemon

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