Shredded Carrot and Yellow Turnip Salad with Cardamom

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“We should all be eating fruits and vegetables as if our lives depend on it – because they do.”

-Michael Greger, MD

Yellow turnip, also known as rutabaga, is much sweeter and less sharp than its cousin, the
white turnip. Variation: add shredded Monterey Jack cheese and 1/2 cup golden
raisins to the salad when you add the almonds. Makes 3 1/2 cups, serves 4 to 6.


– 1/2 cup slivered almonds
– 1 1/2 cups coarsely shredded yellow turnips
– 1 1/2 cups coarsely shredded carrots
– 1 cup coarsely shredded apples
– 1 tablespoon vegetable oil
– 1 tablespoon fresh lemon juice
– 1 tablespoon apple juice
– 1 1/2 teaspoons honey
– 1 teaspoon soy sauce
– 1/2 teaspoon ground cardamom


 1. Bake the almonds on a piece of aluminum foil in a 350F oven for 10 minutes; set aside.
2. In a large bowl, combine the turnips, carrots, and apples.
3. In a small bowl stir together the remaining ingredients, except the almonds, Pour the dressing over the salad and toss to combine. Add the almonds and toss again.

Nutritional facts

  • Keep eyesight sharp: Vitamin A protects ocular health.
  • Strengthen the immune system: Vitamin A also helps cells grow.
  • Promote regularity: The fiber fills you up and contributes to good digestion and absorption.
  • Lower your risk of cancer: Beta-carotene may help prevent aging-associated health problems, including gastric and prostate cancer as well as inflammation and coronary heart disease.


  1. GOODMAN, M. and HOLLAND, L., 2006. Food to Live By: The Earthbound Farm Organic Cookbook. Workman Publishing Company.