Rutabaga Apple Slaw
Crunchy rutabaga, crisp apples, and red cabbage tossed in a tangy dressing make this rutabaga apple slaw a perfect side for winter meals.
If you’re looking for a unique and flavourful twist on traditional slaw, this Rutabaga Apple Slaw is a must-try.
Crunchy rutabaga, crisp apples, and vibrant red cabbage come together in a light, tangy dressing that perfectly balances sweetness and acidity. The natural sweetness of the apples complements the earthy bite of rutabaga, while the apple cider vinegar dressing ties it all together with a refreshing zing.
Perfect for adding brightness to hearty winter meals.
Tips and Tricks
- Make Ahead: This slaw can be made up to a day in advance for even better flavour.
- Add Crunch: Toss in some chopped nuts like walnuts, pecans, or sunflower seeds for extra texture.
- Boost the Flavour: Add fresh herbs like parsley, cilantro, or dill for a fresh twist.
- Make it Creamy: Stir in a spoonful of Greek yogurt or mayo for a creamy variation.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving as the dressing may settle.
- Not Freezer-Friendly: Due to the high water content of the ingredients, this slaw does not freeze well.
Ingredients & Substitutions
- Rutabaga: Swap with jicama or kohlrabi for a similar crisp texture. Raw rutabaga has a mild flavour.
- Apples: You want to use a crisp apple variety that is either sweet or tart so it doesn’t get lost in the veggies.
- Red Cabbage: Green cabbage works if red isn’t available, or try shredded Brussels sprouts for a unique twist.
- Carrot: Adds a subtle sweetness.
- Oil: You may substitute with any salad-grade oil.
- Vinegar: You may substitute with any vinegar you have on hand, or even use fresh lemon juice instead.
- Honey: Maple syrup or agave syrup can be used as a vegan alternative.
- Dijon Mustard: English mustard or whole grain mustard can be substituted for a slightly different flavour.
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Rutabaga Apple Slaw
Yields: 6 servings | Prep Time: 15 minutes
Ingredients:
For the Slaw:
- 1 medium rutabaga (about 1-1.5 pounds / 500g)
- 1 carrot, peeled
- 2 tart apples, peeled and cored
- ¼ red cabbage (about 2 cups)
For the Dressing:
- ⅓ cup (80ml) extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
Directions:
Prepare the Slaw:
- Peel and shred the rutabaga and carrot using a box grater, julienne peeler or food processor.
- Julienne the apples into thin matchsticks.
- Thinly slice the red cabbage.
- Combine the rutabaga, apples, cabbage, and carrots in a large mixing bowl.
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, and salt until emulsified.
Assemble the Slaw:
- Pour the dressing over the slaw mixture. Toss everything together until well coated.
Chill and Serve:
- Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavours to meld.
Rutabaga Apple Slaw
Crunchy rutabaga, crisp apples, and red cabbage tossed in a tangy dressing make this rutabaga apple slaw a perfect side for winter meals.
Ingredients
For the Slaw:
- 1 medium rutabaga (about 1-1.5 pounds / 500g)
- 1 carrot, peeled
- 2 tart apples, peeled and cored
- ¼ red cabbage (about 2 cups)
For the Dressing:
- ⅓ cup (80ml) extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
- Peel and shred the rutabaga and carrot using a box grater, julienne peeler or food processor.
- Julienne the apples into thin matchsticks.
- Thinly slice the red cabbage.
- Combine the rutabaga, apples, cabbage, and carrots in a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, and salt until emulsified.
- Pour the dressing over the slaw mixture. Toss everything together until well coated.
- Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavours to meld.
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