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Cold Turnip Salad


  • 2 Turnips
  • 1/4 of a medium red onion
  • 1/4 cup non-dairy milk, like macadamia nut or soy, room temp
  • 1/4 cup sunflower oil, room temp
  • 1/4 tsp salt
  • 1 tbs dill (fresh or dry)
  • 1/2 bunch chives, OPTIONAL


  • Boil the two turnips, covered in water, for 30 mins. Drain & chill once complete.
  • Once turnips are completely chilled, peel & dice.
  • Ensure milk & oil & dill are room temperature.
  • Using a food processor, put 1/4 cup non-dairy milk (unsweetened) into the reservoir.
  • Add 1 tbs dill to the reservoir.
  • Add chives to the reservoir, if using.
  • Add 1/4 tsp salt to the reservoir.
  • Turn on the food processor and slowly pour 1/4 cup sunflower oil into the machine. It should emulsify.
  • Slice the 1/4 of a red onion very thinly.
  • Combine ‘mayo’ with diced turnips and onion, tossing to coat evenly.
  • Return to refrigerator to chill until serving.

Serves: 4

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