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Rutabaga & Apple Salad (Kålrabi Salat med Epler)

Yield

Yield: 7-8 Cups Servings

Ingredients

  • 1 medium or several small rutabaga (about 1 pound)
  • 2 tart apples, cored
  • ¼ red cabbage (about 2 cups, sliced thinly)
  • ½ cup hazelnuts, whole
  • Salt and freshly ground black pepper, to taste

 

Vinaigrette:

  • ⅓ cup oil (neutral vegetable oil or hazelnut oil)
  • ¼ cup apple juice
  • 2 tsp Dijon mustard
  • 1 ½ tsp apple cider vinegar
  • 1 Tbsp honey

Instructions

  1. Peel and cut the rutabaga into matchsticks by hand or with a mandolin. Cut the apples into matchsticks as well. Thinly slice the red cabbage. Place rutabaga, apples and cabbage in a serving bowl.  Season with salt and freshly ground black pepper and toss to combine.
  2. Place the hazelnuts in a large frying pan over medium-high heat to toast. Shaking once and a while to prevent burning. When starting to turn a golden brown remove from the pan. (I like to add the skins and all, but you can remove the skins if you wish by rubbing the hazelnuts between your palms or in a tea towel.)  Roughly chop the nuts and add to the salad.
  3. Combine all the ingredients for the vinaigrette in a small bowl and whisk well. Pour over the salad and gently mix until everything is covered. Serve immediately.

Notes

This recipe was borrowed from northwildkitchen.com, a blog written by Nevada Berg.  Nevada grew up in Utah but now lives in the beauty of Norway where she enjoys foraging, exploring, and cooking. The pictures and stories on her blog are beautiful!

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Rutabaga & Apple Salad
Rutabaga & Apple Salad
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