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    You are in: Home / Recipes / Turnip-Apple-Carrot Salad With Eggs Recipe
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    Turnip-Apple-Carrot Salad With Eggs

    Turnip-Apple-Carrot Salad With Eggs. Photo by Lori Mama

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lalaloula's Note:

    This is a very yummy veggie salad, which my sis n me came up with when having to use up some turnip and carrots. It has a sweet, earthy taste with a hint of garlic and onion. For me its the perfect autumn salad! :) I hope youll enjoy it, too!

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    Units: US | Metric


    1. 1
      Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
    2. 2
      Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
    3. 3
      Combine yoghurt and spices in a separate bowl and season to taste.
    4. 4
      When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
    5. 5
      Drain veggies. Add everything to the big bowl and stir to coat.
    6. 6
      Eat right away while still warm or let cool and serve later.

    Ratings & Reviews:

    • on June 14, 2013


      My mind was thinking cole slaw when in fact this is more<br/>like a pumped up egg salad. I used raw carrots and raw baby<br/>turnips. Fresh herb added was cilantro. Juice of half a lemon<br/>made the ingredients "pop".A little bit of red onion was<br/>thrown in, too. Garnish of fresh chives from the garden. Made for Veg Tag/June.

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    • on May 30, 2011


      This is a yummy recipe that lends itself to variation quite nicely. I made it with japanese turnips and a gala apple. I wish I had used granny smith--that would have really taken the cake. I enjoyed it on a wrap with sliced yellow peppers and spicy greens, and DH put his on butter crackers. I think next time I might try leaving the turnips raw (assuming I have young tender turnips again) and might throw in some celery for more crunch. Also a hit of vinegar might be nice...see what I mean about a great recipe for variation?!? OH, and I chose to use dill for the herbs as I had made this with dilled cucumbers and it was just perfect. Thanks, Loula! Made for Veg Swap 35.

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    • on December 05, 2010


      This is soo good!!! I was skeptical with the ingredients but made it as I had them all on hand with some large rutabaga that needed to be used up. I used 2 previously hard boiled eggs, sweet onion for the small onion, Mackintosh apple, Balkan (thick) yogurt, sea salt, freshly ground black pepper plus all the rest mentioned except dried sage. I would amazingly make this again the same way!

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    Read All Reviews (8)


    Nutritional Facts for Turnip-Apple-Carrot Salad With Eggs

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 92.2
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 1.5 g
    Cholesterol 97.8 mg
    Sodium 74.8 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 1.7 g
    Sugars 6.8 g
    Protein 5.0 g

    The following items or measurements are not included:

    dried herbs

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