Categories: Eats, Life Style

St. Patrick's Day Salad

Hey, What’s Cookin’?


St. Patrick’s Day is Sunday March 17–and you know what that means, right?

NO, not green beer! NO, not 10 am brawls at a downtown Irish pub (yeah, I’ve seen it!).

Here in the U.S. St. Patrick’s Day is synonymous with a bountiful Corned Beef & Cabbage dinner!  I know that many of you already plan to be extra careful this week to keep your food intake m.e.l.t.-compliant so you can enjoy the traditional meal with family and friends. But…what if the corned beef and cabbage was made more m.e.l.t.-compliant by turning it into a salad?  That’s the genius idea put forth by a recent edition of the Hartford Courant newspaper’s “Flavor & Living” section.

So I took that idea and RAN with it! I’ve reworked the recipe a bit to accommodate our m.e.l.t. standards. For example, instead of potatoes, you’ll be enjoying purple-top turnips!

Why turnips? Well, why NOT?! At only 35 calories for a 1-cup serving, purple-top turnips are a powerhouse of vitamins, minerals, protein and fiber. They provide vitamins K, A, C, E, 5 of the B vitamins and folate, as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein. Plus, they’re just plain delicious–and that makes the purple-top turnip a whole lotta bang for your buck!


St. Patrick’s Day Salad

Adapted from: Hartford Courant
Serves: 4




  • 1 tbs Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup apple cider vinegar (Bragg’s is awesome and organic!)
  • 1 tbs brown sugar
  • 1/2 cup olive oil
  • 1/2 tsp salt and
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp tarragon
  • 1/8 tsp crushed red pepper flakes


  • 1/2 lb green cabbage, very thinly shredded; cut longer strands in half
  • 1 tbs kosher salt
  • 1/2 lb green beans, trimmed and cut into bite-sized pieces
  • 1 tbs sugar
  • 1 lb purple-top turnips, peeled and stem/root ends trimmed
  • 1 lb cooked corned beef, trimmed of fat, chopped into bite-size pieces (4 oz per salad)
  • 4 tsp chopped chives (or plain onion, if you prefer)


For the dressing:

Place all vinaigrette ingredients in a jar with a lid. Shake well to emulsify, then taste and adjust the salt & pepper as needed. Refrigerate.

For the vegetables:

  1. Bring a large pot of water to boil. Add 1 tbs Kosher salt. Add the green beans and allow to cook for 3 minutes. Use a slotted spoon to transfer beans to a colander to drain and cool. Remove to a holding dish.
  2. Prepare turnips as follows: any turnips less than 3″ in diameter can go in the pot whole. If they are bigger they must be halved first.
  3. Add turnips to pot, add 1 tbs of sugar to water, and boil for 25-30 minutes until tender. Pour cooked turnips into colander and allow to drain and cool enough to handle, then cut into bite-size chunks.

Arrange the salads:

  1. Divide the shredded cabbage among 4 shallow salad bowls or plates. Next divide and layer the diced turnips, green beans, and cooked corned beef. Sprinkle the  chives on top of each serving.
  2. Top the salads with dressing and serve. Pass any remaining dressing.



  • Adding just a bit of sugar to the cooking pot helps eliminate any bitterness that may arise when boiling turnips.
  • Wishing your salad had carrots, too? Just add ’em! Peel 4 carrots and cut them in half both horizontally and vertically. Cook them in the boiling water (after the green beans) for 15-20 minutes or until tender. Scoop them out of the pot and drain them in the colander.




Photograph via Kroger

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