Crunchy Rutabaga Salad With Apples

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Although people mostly serve rutabaga cooked, you can enjoy it raw too. Not only does it offer a sweet and peppery flavor, but it perfectly complements sweeter ingredients like the apples in this salad. Plus, shaved rutabaga adds crunchy texture to give you different mouthfeels while you enjoy your salad.

If you don’t know what rutabaga tastes like, imagine a milder version of a turnip. Rutabaga offers a slightly bitter punch, but it is less aggressive and only offers a subtle earthy flavor. Some people also argue that rutabagas exhibit notes of sweetness, making them pair well with similar flavors. You can’t bite into one and think it’s going to taste as sweet as an apple, but there is some sweetness there.

The second thing to note about rutabagas is that people typically cook them, substituting them for potatoes. You can eat them raw, but it’s best to either grate, shred, or julienne them. Thin slices are essential, otherwise it will be too fibrous and difficult to chew.

This salad is all about crispy textures, which is why it’s best to use romaine lettuce. You can, however, use another crisp lettuce if you prefer one over romaine. The sunflower seeds also offer wonderful crunch and nuttiness that complements the apples. If you need some extra sweetness, you can chop up a few dates and toss them in with the salad, but this is not a necessary step.

Crunchy Rutabaga Salad With Apples
  • Prep Time:15m
  • Total Time:15m


For the Dressing

  • 3/4 c raw cashews
  • 1/4 c filtered water
  • 2 tbsp. grade A maple syrup
  • 2 tbsp. raw apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 tsp. sea salt
  • black pepper, to taste

For the Salad

  • 2 tbsp. raw sunflower seeds
  • 1 small head romaine lettuce, cut in thin strips
  • 2 medium apples, cut into matchsticks
  • 1 c rutabaga, peeled and shredded


For the Dressing

  1. Add all of the ingredients to a high-speed blender and blitz until you get a smooth consistency.
  2. Taste and season accordingly if it needs more sea salt or pepper.
  3. Set aside while you make the salad.

For the Salad

  1. Add all of the ingredients to a large salad bowl and toss well to combine.
  2. Just as a reminder, make sure that you peel the rutabaga before you shred it, otherwise you will taste some unpleasant bitterness.
  3. Pour the dressing over the salad and toss to coat all of the ingredients. Serve and enjoy.