The rutabaga, which is a cross between turnips and cabbages, are a sweet, crisp, turnip-like root that can be eaten raw or cooked. It is a member of the brassicae family, and so contains glucosinolate, a sulfurous compound that has been shown to protect against certain types of cancers. Rutabagas are also particularly high in vitamin C, and they are a great option to help strengthen the immune system in the winter months. They are also an excellent source of potassium, an important nutrient for those who struggle with high blood pressure, and a good source of magnesium, calcium, and fiber, additional nutrients that help to regulate blood pressure.
This is a refreshing salad to make after a rich feast like Thanksgiving dinner.
Salad
2 12-ounce bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt, divided
1 cup whole pecans or hazelnuts
1 medium turnip, peeled and grated (1 cup)
1 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1 cup)
2 green onions, cut thin on diagonal
1/2 cup pure maple syrup or honey
2 tablespoons organic canola oil or vegetable oil
1/4 teaspoon cayenne pepper
Dressing
2 tablespoons lemon juice or vinegar
1 tablespoon grated lemon zest
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
2 teaspoons agave nectar or honey
Massage olive oil, vinegar and half of the salt into kale for a minute or two and then set aside for about 20-30 minutes. Gently toss turnips, rutabagas, carrots, nuts and onions with the maple syrup or honey, oil, cayenne and remaining salt.
Make the dressing by whisking the lemon juice, zest, olive oil, soy sauce and agave or honey. When kale is softened, combine it with the root mixture, and then toss everything with the dressing.
We thank the Vegetarian Times for this recipe.
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