My good friend, Andy Lehman, is the one who put rutabaga slaw on my radar. I never would have thought to use this rock hard winter veggie in a slaw, but since I am a slaw ho, I decided to try it.
I have a new way to use my favorite root vegetable.
REMINDER: Recipes, especially ones that don’t involve a chemical reaction to be successful (like baking), are intended to be used as guidelines. This recipe, like all of mine, are awesome base recipes that you can feel free to play with any way that makes YOU happy.
1 medium-large rutabaga, cut into matchsticks. I used my totally awesome plastic mandoline for this task.
1 medium red cabbage, shredded thin (used same madoline, different blade)
5 large carrots, shredded on a box grater
3 sweet apples, shredded on a box grater
2 tsps. finely grated ginger.
1/2 bunch of cilantro, cleaned and chopped
1/2 cup apple cider vinegar
1/2 cup finely diced purple onion
salt and pepper to taste.
Blend all ingredients – let sit for an hour then adjust seasoning to taste.
This is a LARGE recipe and will yield you about 10 cups before you add the seasoning and cider vinegar to it. It does wilt a bit but you will have a good amount to keep in the fridge for a week.
Use it as a side dish, in sandwiches or roll ups, on top of our salad or make a quick taco dinner and use this slaw on top of your desired main ingredient (fish, chicken, mushrooms). I have a slaw of some sort in my fridge at all times. I love it.