Yes, RUTABAGA SLAW RECIPE WITH PEARS is a thing. Called it!

So here’s an excellent example of the surprise result when an infrequently used ingredient is put to good use.  The ingredient in question: rutabaga. The good use we came up with: a slaw recipe. This RUTABAGA SLAW RECIPE WITH PEARS could have been our best-kept salad secret, but we just had to share the joy with everyone. This simple vegan salad recipe is guaranteed to please.

One thing to clarify is that this is not a coleslaw. Well, it sort of is, but it isn’t. By definition, a coleslaw is made using shredded cabbage, often tossed in a mayonnaise-based dressing. Regardless of whether you’re using red cabbage or green cabbage, for a shredded salad to be called a coleslaw, a cabbage mixture has to be there. A slaw, though, is a grated vegetable salad made with pretty much any vegetable that keeps its shape when grated or finely julienned. So slaw, yes; coleslaw, no.

If a classic coleslaw recipe is what you’re in the market for, try our classic CREAMY COLESLAW RECIPE or our fabulous ASIAN COLESLAW. Note: We use store-bought coleslaw mix in those coleslaw recipes, adding to their appeal. Two others include our CARROT SLAW and this KALE & PARMESAN SALAD. All four of these salads pair well with everything from bowls of soup to sandwiches to mains. Give them a try after you try this recipe.

Speaking of which, here are some fun facts about this RUTABAGA SLAW RECIPE WITH PEARS:

INGREDIENTS

Yes, there’s a lot on the ingredient board, but take away the spices, oil and vinegar, and we’re left with just a few vegetables and some fresh herbs. That’s one of the draws of a solid slaw recipe: you don’t need a lot. Simply have these ingredients at the ready and follow our simple instructions listed down below. You’ll be enjoying a mighty tasty grated salad in no time.

RUTABAGA

I know I’m not the only person who sees a rutabaga in the market and thinks, “boil it”, but this recipe will change your mind. First, some nutrition facts. RUTABAGA, sometimes called Swedish turnip or yellow turnip, is a root vegetable that belongs to the same plant family as cruciferous vegetables like cabbage, broccoli, radish, cauliflower, and, you guessed it, turnip. Rutabagas are high in fibre and an excellent source of vitamins and minerals, including vitamins E and C, potassium, magnesium and calcium. They’re also rich in antioxidants and are an ideal source of roughage for our diets. When not boiled as a simple side to go with roast turkey, prime rib or ham for the holidays, we’re using rutabaga to make a cheesy baked au gratin or adding it to soups and stews. Lastly, rutabaga is amazing as the base for a slaw recipe such as this. True story!

VEGETABLES AND HERBS

In doing research for this story, we discovered that rutabaga is often paired with other root vegetables like carrots, turnips, radishes, beets and parsnips. We decided to add carrots and green onions to this slaw recipe to give it a hint of sweetness and a bit of zing. Then, how about a fresh herb complement for that hit of bright flavour that herbs always deliver? Although we used a combination of parsley and mint for this slaw, feel free to experiment with other herbs such as fresh dill, marjoram, chives and cilantro.

DRESSING

The dressing for this easy slaw recipe is loosely based on the one my friend Elizabeth created for her lovely WILD RICE AND ORZO SALAD. We swapped a few ingredients and ended up with a balanced spice profile that works with the various veggies and herbs. You’ll need paprika, mace, kosher salt, sugar, black pepper, and dry mustard powder to make this dressing. If you don’t have those ingredients in your spice drawer or pantry, they’re readily available at your local grocers or bulk food and health food stores.

Preparing the dressing is made easy by way of a storage jar. You can also use a small or medium bowl, but you’ll also need a whisk to combine. Pouring the vegetable oil and apple cider vinegar in first and then adding the spices, sugar and salt happens effortlessly. Then, just top it with the lid and shake the contents vigorously to combine, no whisk needed. You can even make this slaw dressing a day or two in advance. Because this is not a mayo-based mix, it doesn’t have the creaminess of a coleslaw dressing, but we find the oil and vinegar combination more refreshing.

HOW TO GRATE

Preparing the rutabaga and carrot for this recipe requires them to be grated. Three options on the type of graters that will work. Try making the recipe using the large holes of a box grater or a food processor fitted with a grater attachment. You can also use a vegetable mandoline. We found using a food processor was much easier to work with,  and the best bet to keep the process simple.

If using a food processor, fit the machine with the grater that has small holes. This will yield a slaw with thin, almost matchstick-sized pieces of vegetables. That thinner profile is easier to eat. It also makes this RUTABAGA SLAW RECIPE WITH PEARS easier to add as a topper on a submarine sandwich, just saying!

LARGE BOWL

You can grate the rutabaga and carrot together at the same time. Once grated, spill them into a large salad bowl. Then sprinkle in the chopped green onion and fresh herbs along with the dressing (give it a shake before adding!) and toss to get ready for final touches. If you want to make this salad in advance, do everything to this point, then cover and refrigerate. When you’re ready to enjoy, just add the final two ingredients, the pears and lemon juice. They’re up next.

LEMON AND PEARS

Adding diced pears and a hit of lemon juice to this rutabaga slaw recipe right at the end takes the flavour from simple to amazing. In the VIDEO attached to this post, I say it’s like a hit of sweet and sour. Two things: First, feel free to use your favourite pears in this recipe, like Bartlett, Anjou or Bosc pears. Second thing, if you like a salad or in this case slaw with more tang, add the juice from an entire lemon. 

TOSS

Once you’ve added the diced pears and fresh lemon juice to the slaw, give it a toss, but be thorough. It’s important to get the herbs, green onion and little bits of pear evenly distributed throughout. We suggest serving straightaway, but another fun fact about this slaw; it keeps. Because the rutabaga and carrot are grated raw, they both remain quite firm, so this slaw lasts. In fact, it may even taste better the next day. To store, transfer to an airtight container or covered bowl and refrigerate until use. Then, give it a quick toss when you bring it from the fridge, and you’re good to go. Nice!

ENJOY    

Trust us, you won’t have difficulty enjoying this salad. Of course, you can eat it as is, maybe with a piece of pita or some other bread you may have close at hand. This rutabaga slaw can also be used as a topper for a pulled pork sandwich or submarine sandwich, as mentioned. Lastly, paired as a side to a favourite main course. We especially like it served with our GRILLED CHICKEN WINGS and GRILLED RIB recipes, both made using our SPICE BLENDS and BBQ SAUCES.

This fresh salad idea is so easy and delicious, we suggest you PIN the recipe to a favourite salad or side dish board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!

This RUTABAGA SLAW RECIPE WITH PEARS is terrific!

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• Dry Mustard
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• Granulated Sugar
• Green Onions
• Ground Mace
• Kosher Salt
• Lemon Juice
• Paprika
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• Rutabaga
• Vegetable Oil

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