Yesterday I visited an old friend and helped her get a makeover.....
We haven't seen each other in a number of years, but I always liked her. She used to be super skinny and uber healthy. Today she is full figured and lean. Where she had a subtle spice to her, she is now sweet and sassy at the same time. You could say she has gone from being aloof to embracing all of life's glories. We will be seeing a lot more of one another.
This is a salad is one I make after a successful visit to a winter's farmer's market. It's stars are veggies I like best when grown locally. The ruttabaga is sometimes spelled, rutabaga and is known by many names. Yellow turnip, swede, neep, snaggers and kalrot are but a few the different nationalities of northern Europe bestowed upon this root vegetable. Like the turnip they are a good source of beta carotene, vitamins A and C. They are both delicious when cooked, mashed and prepared like potatoes. This recipe calls for them raw and makes the most of their subtle sweetness.
- 1/2 medium ruttabaga, shredded (use green or purple)
- 1/2 medium turnip, shredded (any color will do)
- 2 carrots, sliced in coins
- 2 Kale leaves, chopped
- 1 tbsp Colman's Dry Mustard
- 1 tsp Aussie Outback Rub or Garlic Ginger Salt
- 1/4 cup Mayonnaise
- 1 tbsp Local Honey
- 1 tbsp Flavored Vinegar
- 1/2 tsp Fish Sauce (optional)
In a serving bowl, toss together the vegetables. In a separate bowl whick together mayonnaise, vinegar, mustard powder, honey and spice. Fold the slaw dressing into the vegetables. Cover and allow to marinate for at least one hour. Serve with white fish, on a hot dog, combine with chicken. This girl is a good date for just about anything.
Find the original recipe here.
More great winter salads:
Photo Credit: Julie T Cecchini