Rutabaga and Apple Slaw

This fresh and vibrant slaw is a crisp and refreshing side dish that is perfect for summer gatherings. The sweetness of the apples pairs perfectly with the earthy flavor of the rutabaga, while the red cabbage and onion add a bit of crunch and spice. The dressing is light and tangy, with a hint of sweetness from the apple cider vinegar. This slaw is a great way to use up fresh rutabagas and apples, and it is sure to be a hit at your next potluck or barbecue.

In the annals of culinary history, the rutabaga has often been relegated to the status of a humble root vegetable, overshadowed by its more glamorous cousins, the carrot and the turnip. But in recent years, this unassuming underdog has been experiencing a renaissance, as chefs and home cooks alike have rediscovered its unique flavor and versatility. The rutabaga, also known as the Swedish turnip, is a member of the cruciferous family, which also includes cabbage, broccoli, and cauliflower. It is native to northern Europe and has been cultivated for centuries. The rutabaga is a hearty vegetable that can withstand cold weather, making it a staple in many winter cuisines. The flavor of the rutabaga is often described as earthy and slightly sweet, with a hint of bitterness. It is a versatile vegetable that can be cooked in a variety of ways, including roasting, boiling, and steaming. When cooked, the rutabaga becomes tender and slightly sweet, with a texture that is similar to a potato. In this recipe, the rutabaga is combined with apples, red cabbage, and red onion to create a fresh and vibrant slaw. The sweetness of the apples pairs perfectly with the earthy flavor of the rutabaga, while the red cabbage and onion add a bit of crunch and spice. The dressing is light and tangy, with a hint of sweetness from the apple cider vinegar. This slaw is a great way to use up fresh rutabagas and apples, and it is sure to be a hit at your next potluck or barbecue.

Prep time: 20 | Cook time: 0 | Serves: 4

Ingredients

• 1 medium rutabaga, peeled and shredded
• 1 medium apple, peeled and shredded
• 1/2 cup red cabbage, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine the rutabaga, apple, cabbage, onion, parsley, and mint.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the slaw and toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The combination of rutabaga, apples, red cabbage, and red onion creates a variety of textures and flavors.
• The light and tangy dressing complements the sweetness of the apples and the earthiness of the rutabaga.
• This slaw is a great way to use up fresh rutabagas and apples.