What do you do with Salad Turnips? Here is what I do

Updated on February 17, 2025 by Ruth

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Salad turnips start with a mark against them due to their name—turnips—and the association many people have with the classic purple topped white turnip that have a pungent flavor that takes a lot of getting used to. Let’s just say that in the world of vegetable sales, turnips are not at the top of the popular list. But salad turnips, let me convince you, are definitely worth getting to know better!

What kind of flavor do Salad Turnips have?

Hakurei, the most popular variety of early spring salad turnip, has a mild, sweet flavor, with fruity overtones. I know, you can hardly believe I am talking about turnips. These turnips are delicious! As you might guess from the name, they are tasty enough on their own to be eaten raw in salads. The texture is juicy, tender, and a bit crisp. Even the tops are mild enough for salads or they can be lightly cooked in stir fry.

I know, your mind is boggling at the idea of adding a turnip to your salad, but hear me out. The fresh, sweet flavor bears no resemblance to your memories of a turnip. Our CSA (Community Supported Agriculture) customers now love salad turnips when they show up in the CSA shares, and they assure me that they would love to see these babies more often. So, it’s not just me trying to convince you of something.

Why should you eat Salad Turnips?

In addition to their delicious flavor (and you will have to try them now), Salad Turnips are rich in antioxidants, low in calories, and easy to prepare. They have a tender skin, so no need to peel, making them easy to add to salads. 

Recipe ideas: Here are five of our favorite ways to use Salad Turnips. By “our favorite,” I mean recipes that I like.  Notice that they are quick, easy, and use ingredients that you have on hand. 

Raw Hakurei Turnip Salad

Ingredients:

4-5 Highland Orchards Hakurei turnips, thinly sliced

1 small apple, thinly sliced (sweet or tart, your choice)

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey

Salt and pepper to taste

Fresh herbs (such as parsley, oregano, or chives) for garnish

Instructions:

In a large bowl, combine the thinly sliced Hakurei turnips and apple.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.

Pour the dressing over the turnips and apple, and toss to coat.

Garnish with fresh herbs and serve immediately.

Note: Feel free to add other vegetables as well. I am a big fan of mixed vegetables. 

Hakurei Turnip Stir-Fry

Ingredients:

6-8 Highland Orchards Hakurei turnips, cut into bite-sized pieces (you can include the greens if you like)

1 bell pepper, sliced (or other vegetables of choice or what’s in your CSA share)

1 small onion, sliced

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon grated ginger (fresh ginger makes all the difference, don’t skip this)

1 teaspoon honey

1 tablespoon sesame seeds (optional)

Cooked rice, for serving

Instructions:

In a large skillet or wok, heat the sesame oil over medium-high heat.

Add the garlic and ginger, and sauté for about 1 minute until fragrant.

Add the turnips, bell pepper, and onion. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Stir in the soy sauce and honey, and cook for another 2 minutes.

Sprinkle with sesame seeds, if using.

Serve over cooked rice.

Note: Hakurei turnips are fabulous in stir fry. They add an unusual flavor that turns an ordinary mix of vegetables into something very distinctive. 

Roasted Hakurei Turnips

Ingredients:

6-8 Highland Orchards Hakurei turnips, quartered

Additional Highland Orchards vegetables as desired, cut to a similar size

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon fresh Highland Orchards thyme or rosemary (optional, but I like using both, and these herbs make it special)

Instructions:

Preheat your oven to 400°F (200°C).

In a bowl, toss the quartered turnips with olive oil, salt, pepper, and fresh herbs if using.

Spread the turnips in a single layer on a baking sheet.

Roast in the preheated oven for 20-25 minutes, or until the turnips are golden and tender, stirring once halfway through.

Serve warm as a side dish.

Note: Everyone will nibble at these continually and there will not be leftovers. 

Sautéed Salad Turnip Greens

Use the turnip tops within 2 days, as they do not last. The turnips keep longer without the tops on, so it is best to remove the tops right away and set the greens aside for immediate use. 

Ingredients:

Greens from 6-8 Highland Orchards Hakurei turnips, washed and roughly chopped

2 tablespoons olive oil

2 cloves Highland Orchards garlic, minced

1 small Highland Orchards onion, thinly sliced

1/4 teaspoon red pepper flakes (optional–if only one person likes some heat, use the red pepper flakes; if everyone likes spicy dishes, add a jalapeno or serrano or habanero, finely chopped, according to how much heat you prefer.)

Salt and pepper to taste

1 tablespoon lemon juice or apple cider vinegar

Instructions:

Heat the olive oil in a large skillet over medium heat.

Add the sliced onion and cook for about 3-4 minutes, until it starts to soften.

Add the minced garlic and red pepper flakes (if using), and sauté for another minute until fragrant.

Add the chopped turnip greens to the skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the greens are wilted and tender.

Season with salt and pepper to taste.

Drizzle with lemon juice or apple cider vinegar before serving to add a touch of brightness.

Serve warm as a side dish or fold into a frittata.

This simple recipe brings out the delicious, slightly peppery flavor of the turnip greens and makes for a nutritious addition to any meal. These greens are not as bitter as most turnip greens, so most people find them more delectable. Enjoy!

Refrigerator Pickled Hakurei Turnips

Ingredients:

• 6-8 Highland Orchards Hakurei turnips, thinly sliced
• 1 cup water
• 1 cup rice vinegar (or white vinegar)
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• Optional: a few slices of fresh ginger or a garlic clove for added flavor

Instructions:

1. Prepare the Turnips:
   • Wash and thinly slice the Hakurei turnips. If desired, you can peel them, but the skins are tender and edible, so it’s not necessary. 
2. Make the Pickling Brine:
3. In a medium saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt are fully dissolved.
4. Add Spices:
5. Add the mustard seeds, coriander seeds, black peppercorns, and bay leaf to the saucepan. If using ginger or garlic, add them as well.
6. Combine and Pickle:
7. Place the sliced turnips into a clean, heatproof jar. Pour the hot brine and spices over the turnips, making sure they are fully submerged.
8. Cool and Refrigerate:
9. Let the jar cool to room temperature. Once cooled, cover the jar with a lid and refrigerate. Allow the turnips to pickle for at least 24 hours before eating for the best flavor.

Serving Suggestions:

• Enjoy these pickled turnips as a tangy side dish, in sandwiches, or as a topping for salads and grain bowls. 
• This is a super easy recipe, no canning needed, keep in the refrigerator and enjoy whenever you want. 

Conclusion

So there you have it, folks! Hakurei salad turnips aren’t just another root vegetable—they’re a game-changer in the kitchen. With their crisp texture, sweet flavor, and versatility, these little gems can elevate any dish, whether you’re looking to add a crunchy element to your salad, a tangy kick with pickles, or a savory touch to your stir-fry. Plus, they’re packed with nutrients and easy to grow! 

This has been a welcome addition to our growing mix and to what we can offer to our customers. It has been an easy conversion for many. So next time you’re at the market or planning your garden, don’t overlook the humble Hakurei turnip. It’s time to shake up your food routine and let these delightful turnips steal the show. 

Happy cooking and happy eating!

~ Ruth 

Additional resources

https://www.johnnyseeds.com/vegetables/turnips/hakurei-f1-turnip-seed-706.html?srsltid=AfmBOooi2fPbZc4-ywnzEMZoLYsC3_v-_r5mZlu_iPyKYFd8k-31sojh

https://nesfp.nutrition.tufts.edu/world-peas-food-hub/world-peas-csa/produce-recipes/hakurei-turnips

About The Author

Ruth

With a love of growing, history, and family woven throughout all that she does, Ruth shares her knowledge through courses, books, social media, and in-person talks. She grew up on the Delaware farm, earned her M.A. in History from the University of Delaware, worked and lived in various parts of the country, and then Ruth came back to run the farm in 1996. Her days are filled with plants, flowers, family, and community.

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