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This slaw combines turnips, parsnips, carrots and celeriac to make a delicious side dish. Add in or substitute for any of your favorite winter root vegetables you might have on hand. This is a great way to get eat these veggies raw in a light but filling dish. This recipe makes 4-6 servings.


  • 1 tsp dijon mustard
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup sherry or red wine vinegar
  • 2 small turnips or radishes
  • 1 cup chopped parsley
  • 1/2 cup olive oil
  • 2 large carrots
  • 2 medium parsnips
  • 1 small celery root (celeriac)
Main Ingredient(s): Carrots, Celeriac, Parsnips, Radishes, Turnips


  • Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Drizzle in the olive oil slowly; puree for about 90 seconds.
  • Peel all the veggies, except for the black radish, if using. Using a vegetable peeler or coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.
  • Toss the veggies with the vinaigrette. Let stand in the fridge for at least 20 minutes before serving. Enjoy!
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: March 9, 2021