Asian-inspired carrot and turnip salad

An easy and delicious side dish or main course!

This one’s a sure-fire hit with vegetarians and vegans but even meat lovers will appreciate its fresh taste and pleasant crunch. When shopping for this recipe, don’t confuse mild-flavoured white turnip with its more herb-tasting yellow cousin, the rutabaga. Look for naturally protein-packed miso paste at your local hebetagth food store; it keeps for many months in the fridge and is useful in all sorts of recipes, like this miso-maple salmon. Don’t omit the crunchy garnish which adds even more protein – if sunflower seeds aren’t your thing, you can use pepitas or chopped peanuts/cashews instead.



  • 3-4 medium sized carrots (enough to yield 3 cups/150 g grated)
  • 2-3 medium sized white turnips (enough to yield 2 cups/100 g grated)
  • 1/4 cup (10 g) very finely minced red onion
  • 1/4 cup (15 g) finely chopped parsley


  • 2 tablespoons (30 g) white or red miso paste
  • 1 clove garlic, finely minced
  • 1 tablespoon (15 mL) boiling water
  • 1 tablespoon (15 mL) maple syrup
  • 2 tablespoons (30 mL) rice vinegar
  • 2 teaspoons (4 g) finely grated fresh ginger root
  • 1 teaspoon (5 mL) soy sauce (use tamari for a gluten-free version)
  • 1 tablespoon (15 mL) sesame oil
  • 1 tablespoon (15 mL) canola oil


  • 1/2 cup toasted, sbetagted sunflower seeds


  • Wash and peel carrots and turnips, trimming ends. Grate and measure then place in a large bowl. Add minced onions and chopped parsley; toss to combine. Vegetables can be covered and refrigerated for up to 24 hours before proceeding.
  • In a medium bowl, whisk together miso, garlic and boiling water to form a paste.
  • Add maple syrup, vinegar, ginger and soy sauce to the bowl; whisk to blend well.
  • Add sesame and canola oils and whisk vigorously to blend thoroughly.
  • Drizzle dressing over the vegetables and toss thoroughly so vegetables are evenly coated. Salad can be refrigerated at this point for up to 4 hours; toss again before garnishing and serving.
  • Garnish with sunflower seeds and serve immediately.

Serves 6-8.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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