Swede & Kale Salad with lemon, ginger & tahini sauce

Most people seem to think of swede (rutabaga) as one of those winter foods that they really aren’t quite sure what to do with – not exactly the most exciting of winter vegetables. It tends to go well in stews and soups although I rarely see it used raw in salads. The thing I love about swede is they grow in abundance when other local veggies are a little lacking here in England. They’re inexpensive, local, nutritious and healthy both cooked and raw. Anyone who knows us will be aware that we eat a lot of salad in our house. This time of year can get a bit boring in the kitchen if  we fall into that tempting sleepy winter lull of lack-lustre food preparation. However, with my passion for creating tasty conscious recipes I sometimes get overly-excited about making different new salad dishes with whatever is in season, especially in the winter when fresh organic ingredients are more challenging to come by. I like to add in fresh ginger and turmeric (when available) for an extra dose of health infusion and vitality! We’ve enjoyed this tasty, zippy, salad a few times this winter and love it served for lunch with avocado dip, hummus, nut & seeds or for dinner with quinoa, millet or sweet potato…

Serves: 2 – 4
Preparation time: 20 minutes

1 small swede
3 loose handfuls of kale
1/2 sweet pepper
Small handful raisins (or ½ an apple)

Dressing ingredients:

½ large lemon
½ teaspoon sea salt
½ small apple
1 teaspoon grated fresh ginger
1 teaspoon grated fresh turmeric (optional)
2 tablespoons water
2 heaped teaspoons tahini
½ small onion

You will also need:
a blender for the dressing

1. Scrub and grate the swede, chopping out any tough bits first.
2. Chop kale into small pieces.
3. Cut pepper into small squares tossing into a large serving bowl along with the grated swede, kale and a small handful of raisins (or apple).
4. Create dressing in a glass jug with a hand blender or a jug blender as follows:

  • Juice  lemon.
  • Grate ginger and turmeric (if you are opting for it).
  • Chop apple and onion into small pieces.
  • Add all dressing ingredients into the jug and blend until creamy. This should happen quickly.

5. Thoroughly mix dressing with the rest of the salad.

Serve with hummus and other salad as part of a lunch salad feast or serve with something warming such as sweet potato, rice, quinoa or millet for a super-healthy evening meal. Don’t forget to let me know how you get on or if you feel inspired to create a delicious variation.


  1. Joann January 28, 2014 at 1:16 am - Reply

    WOW! I would never have thought to grate raw swede in a salad…we call it turnip and I have only ever eaten it cooked. What a delight! Came at an absolutely perfect time as I was getting quite bored with the usual salads…brilliant Trinity.

    • Trinity January 28, 2014 at 7:45 am - Reply

      I know it’s easy to get in a rut with the same dishes… so I am feeling inspired to write down some tasty alternatives to make it a bit more exciting, so watch this space.

      It’s funny, we call ‘swede’ turnip up north in England too. BUT strictly speaking, a turnip is actually a completely different root vegetable to swede. A swede is larger and usually yellowy-orange and a turnip is usually smaller with white flesh. It’s very confusing if you’ve grown up calling it something else (like I did) 🙂

  2. Trevenen July 14, 2016 at 6:44 am - Reply

    It will always be a turnip to me… being a Cornish man. Lovely recipes Trinity, very inspiring. Many thanks.

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