Turnip Salad with Yogurt Dressing

Celery Turnip Salad

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Last month one of the veggies I didn’t manage to cross off the list was turnip, mostly because I couldn’t find them yet in the supermarkets. With all the research I did, they were supposed to be in stores from May-June. However, in May they were nowhere to be found, so when I bumped into them last week I got super excited. To compensate the lack of turnip in May I immediately made 2 recipes, but I will start with this one and the other one will follow soon.

The turnip and celery are a refreshing combination and the dressing just gives it a little bit of a kick. The kick comes from the fresh garlic that’s incorporated in the dressing. If you’re really looking to get more of a hit with the dressing add another garlic clove. If you have been paying close attention you know I have a slight obsession with garlic. Beside tasting great, it functions as an antioxidant. Garlic is also known to have a variety of other health benefits, such as anti-cancer properties and improved glucose tolerance, but to actually see the effect of these benefits you would have to consume a head of garlic at a time. I don’t know about you but biting into garlic like an apple is not my jam. So, for now I’ll stick to one or two when raw in dressings and salads and a minimum of four when cooking.

Turnip Salad with Yogurt Dressing

Prep Time15 mins
Total Time15 mins
Servings: 2
Author: Kyara


  • Mandolin


  • 250 gram turnip thinly sliced
  • 2 stalks celery
  • 3 tbsp lactose free yogurt or coconut yogurt
  • 1 clove garlic minced
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • handful walnuts chopped


  • Use a mandolin to get nice and even thin slices of the turnips.
  • Slice the celery on a diagonal.
  • Mix the yogurt, garlic, white wine vinegar, honey and salt in a bowl.
  • Pour the dressing over the sliced turnip and celery and toss to mix.
  • Finish off by sprinkling the chopped walnuts on top and Bob’s your uncle.