Asian Turnip & Carrot Salad

Here is another turnip salad, yet this one is quite different from the one I posted earlier.  The lime juice, sesame seed oil, honey vinaigrette and cilantro are what make this salad.  If you ask me, any salad that contains cilantro is pretty great.  It gives any dish a mix fragrance of parsley and citrus.  I have been making this recipe for quite some time and no longer remember its source. 

Cilantro is a popular herb traditionally used in Middle Eastern, Mexican and Asian cooking.  It contains many compounds that are known to have disease-preventing and health-promoting properties.  It is rich in many vital vitamins, including folic acid, riboflavin, niacin, beta carotene, vitamins A, C and K.  Cilantro is also a good source of minerals such as potassium, calcium, manganese, iron and magnesium.  If that weren't enough, cilantro contains chemical compounds which bind to and remove heavy metals and other toxins from the body.


2 medium carrots, grated
1 turnip, grated
3 Tbsp. lime juice
2 tsp extra virgin olive oil
1 tsp sesame seed oil
1 tsp raw honey
1/8 tsp cayenne pepper
¼ cup fresh cilantro, finely chopped
Sea salt to taste
Black sesame seeds, for garnish


  • Combine the grated carrots and turnip in a large bowl.
  • In another bowl, combine the lime juice, olive oil, sesame oil, honey, and cayenne pepper and whisk together to make the vinaigrette.
  • Drizzle the vinaigrette over the carrots and turnip and toss to coat.
  • Add sea salt to taste.
  • Cover and marinate for about 2 hours.
  • Sprinkle with cilantro and black sesame seeds prior to serving.