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Rutabaga, Apple & Walnut Slaw

I know what you’re thinking. Rutabaga? In a slaw? Trust me on this! It has a hint of cabbage flavor and a firm texture, making it absolutely delicious in a classic slaw. The tart green apple adds a zippy sweetness and the walnuts give added crunch. This is great with meat dishes (anything pork) or piled on sandwiches.
Author: Nicki Sizemore


  • 2 tablespoons lemon juice
  • 1 clove garlic , minced
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 medium rutabaga or kohlrabi , peeled
  • 1 tart green apple , cored (unpeeled)
  • ¼ cup toasted , chopped walnuts
  • 2 tablespoons snipped chives


  • In a small bowl, whisk together the lemon juice, garlic, red pepper flakes and a pinch of salt and pepper. Whisk in the extra virgin olive oil.
  • Shred the rutabaga and the apple in a food processor or by hand. Put them in a large bowl and toss with the dressing. Fold in the walnuts and chives. Taste and season with additional salt or pepper, if needed. Do Ahead: The slaw can be made up to 2 hours in advance and refrigerated.