Hakurei Turnip & Radish Salad

Mixed salad greens and hakurei turnip greens with thinly sliced hakurei turnips and watermelon radish.

  • Serves makes 8 cups
  • Cooks in 0
  • Prep time 10 mins
  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Vitamins Minerals
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

Ingredients

Select ingredients ✔️ add grocery list

  • 6 cups mixed salad greens
  • 2 cups hakurei turnip greens
  • 4 hakurei salad turnips
  • 1 radish watermelon | daikon
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Method

 

 

Hakurei Turnip & Radish Salad

 

WASH & spin your salad greens. Wash your turnips well.   

 

SLICE turnips thinly. Roughly chop turnip greens & any larger salad leaves.  

 

PEEL watermelon radish and cut in half, then slice thinly.

 

MIX all ingredients in a salad bowl. Serve with salad dressing or vinaigrette.

 


Serving Ideas
Chive & Thyme Dressing
Mixed Mustard Dressing
Oil-free Orange Cider Vinaigrette
Chive Flower Vinegar

Asparagus & Chard Quinoa Risotto
Roasted Halibut & Shaved Asparagus

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

HAKUREI Salad Turnip Greens are edible.

 

SWAP Turnip Greens for beet greens, mizuna, rocket, lettuces and baby salad greens, pea shoot, micro greens

 

ADD | SWAP finely sliced spring vegetables; shaved asparagus, any radishes, carrots, snow peas, snap peas.

 

LOW FODMAP + IBS. Limit serving size to 1 cup and see how your body feels.

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