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    Home » Recipes » Rutabaga

    Raw Rutabaga Salad with Apples

    Published: Nov 15, 2018 / Modified: Mar 2, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 12 Comments

    • 32
    Jump to Recipe Print
    image of a rutabaga salad in a serving bowl under text box with recipe title
    images of julienned rutabaga and apples and rutabaga salad separated by text box

    Interested in trying rutabaga? Although this vegetable is commonly served cooked, you can eat raw rutabaga too! It tastes delicious in this rutabaga salad with fresh, crunchy apples, finely chopped kale, and a honey vinaigrette.

    Raw Rutabaga Salad

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    If you aren’t familiar with rutabagas, they are very similar to turnips! In fact, they are also called Swedish Turnips, or swedes for short, and are a popular vegetable in Scandinavian cuisine.

    Since I live in Minnesota, a state with a strong Scandinavian influence, I’ve taken a liking to this unique veggie over the past couple of years. They’re always popping up at farmers market and stores all over town, so it didn’t take long for me to give them a try.

    You all know that I love cool veggies that don’t get a lot of publicity (#EatMoreBeets #KohlrabiForDays), so I’ve been dreaming up ways for you to try rutabaga! I’m hoping this Raw Rutabaga Salad with Apples will convince you to give rutabaga a chance.

    What Does Rutabaga Taste Like?

    Rutabagas taste like milder turnips. They add an earthy taste and slightly bitter punch to recipes, but in a less aggressive way than turnips. Some people argue that rutabagas also have a subtle sweet taste, especially smaller ones.

    Personally, I wouldn’t go so far as to call them sweet, but I think bittersweet would be an appropriate adjective! For those of you who haven’t seen a rutabaga before, let alone tried one, check it out below.

    rutabaga on top of a napkin on a counter next to salad ingredients

    Can Rutabaga be Eaten Raw?

    Rutabaga is typically cooked, but you can eat it raw! You can peel them if you prefer to get rid of the outside layer or if they have a coating of wax on them. However, outside skin without wax is edible.

    For this raw rutabaga salad, I peeled my rutabaga and used a julienne peeler to make thin slices. Since it had been a while since I made my Breakfast Rutabaga Noodles, I was surprised by the faint yellow color of the flesh. It’s pretty!

    But, I knew that the pale rutabaga paired with the white flesh of apples would not make for the most colorful dish. That’s why I threw in some finely chopped kale at the end. This led a festive look, which means you should probably make it during the holiday season ;-)!

    julienned rutabaga and apples on a bamboo cutting board on a counter

    How to Make Rutabaga Salad

    1. Peel the rutabaga, and use a julienne peeler to slice it into thin strips. Alternatively, you can just slice the rutabaga into matchsticks with a knife or grate it with a box or hand grater if you don’t have a julienne peeler. Do the same with the apples.
    2. Add the rutabaga and apples to a mixing bowl, then add the chopped kale, walnuts, and dates. Mix well.
    3. Pour the dressing over the salad and toss until coated!

    The final product is a crunchy, slaw-like salad that’s punctuated with just the right amount of earthy flavors and a sweet aftertaste. YUM!

    Expert Tips

    • Equipment: Here is the julienne peeler that I use if you are interested in getting the really thin veggie strips that you see in my photos. I personally love this tool for raw slaws that use firm veggies like this rutabaga salad, but of course you can just use a knife to make matchstick cuts instead. For more information, check out my tutorial on How to Use a Julienne Peeler.
    • Substitutions: Feel free to substitute another kind of dried fruit in place of the dates. I think dried apricots would be delicious! You can also swap pecans or pistachios for the walnuts.
    • Storage: Rutabaga salad is best served right away, since the apples can start to brown after a while. However, I’ve had luck storing the salad in an airtight container in the fridge for up to 3 days.

    Raw Rutabaga Salad

    More Rutabaga Recipes

    Love this fun salad? Check out the Rutabaga Fries with Zesty Cashew Dipping Sauce, the Herbed Carrot and Swede Mash, or the Root Vegetable Hash with Eggs.

    If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.

    raw rutabaga salad with apples and walnuts in a brown serving bowl on a counter

    Raw Rutabaga Salad with Apples

    A crunchy raw salad with earthy flavors and a sweet honey vinaigrette!
    5 from 6 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins
    Servings: 4 cups
    Calories: 350kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 rutabaga - trimmed and peeled
    • 2 small apples - or 1 large apple
    • 1 cup finely chopped kale
    • ½ cup chopped walnuts
    • 5 pitted dates - sliced; more to taste

    For the dressing

    • ¼ cup olive oil
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoon dijon mustard
    Prevent your screen from going dark

    Instructions

    • Prepare the rutabaga and apples by slicing them into matchsticks with a knife or by using a julienne peeler. You can also grate the rutabaga and apples with a hand or box grater. I prefer to peel the rutabaga but keep the peels on the apples. Combine the slices with the finely chopped kale in a large bowl. Add the walnuts and dates.
    • In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated. 
    • Enjoy chilled for about 20 minutes or at room temperature!

    Notes

    • This dish is best served right away or chilled for a short time period (~20 minutes), since the apple can start to brown after a while. 
    • Store leftovers in an airtight container for up to 3 days.
    • Feel free to substitute other dried fruit for the dates, such as dried apricots, or other nuts for the walnuts, like pecans or pistachios.

    Nutrition

    Serving: 1cup | Calories: 350kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 608mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1730IU | Vitamin C: 49mg | Calcium: 92mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy your weekend! – Lizzie

    More Rutabaga Recipes

    • swede and potato soup in a bowl topped with crispy onions
      Swede Soup with Crispy Onions
    • rutabaga cut into different shapes on a cutting board under text box with post title
      How to Cut Rutabaga
    • square image of rutabaga noodles topped with a fried egg in a dish
      Breakfast Rutabaga Noodles
    • square image of root vegetable hash topped with four eggs in a skillet
      Root Vegetable Hash with Eggs
    • 32

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    1. Lynne

      March 26, 2023 at 11:26 am

      5 stars
      I made this and received rave reviews. Ate leftovers the next day and it was still delicious.

      Reply
      • Lizzie Streit, MS, RDN

        March 27, 2023 at 10:27 am

        That’s wonderful to hear, Lynne! Thanks for your 5-star review, and I’m so glad you enjoyed the recipe.

        Reply
    2. Jasson

      December 21, 2022 at 11:36 am

      5 stars
      Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎

      Reply
      • Lizzie Streit, MS, RDN

        December 23, 2022 at 10:14 am

        Thanks, Jasson! So glad you think so.

        Reply
    3. Nancy

      October 09, 2022 at 2:28 pm

      What would you suggest to replace the oil-aquafaba, apple cider/juice or apple sauce, tahini maybe but might alter the taste/look of it or just leave it out? Thanks so much.

      Reply
      • Lizzie Streit, MS, RDN

        October 10, 2022 at 12:34 pm

        Hi Nancy! I think tahini would be a wonderful replacement. You may want to increase the honey if you use tahini, but it’s up to you. Let me know if you try it with tahini!

        Reply
    4. Magpie

      April 29, 2021 at 4:40 pm

      I would like to ask what other kinds of dressings you might recommend for this recipe. I would love to try it, but find I am not a big mustard fan. I have a favorite from taste of home, https://www.tasteofhome.com/recipes/apple-cheddar-tossed-salad/, and would like to hear your opinion on whether or not it might be a good sub. Thanks!

      Reply
      • Lizzie Streit, MS, RDN

        May 03, 2021 at 11:05 am

        The dressing still tastes good without the mustard, so I would try omitting the mustard. The dressing on the recipe you linked looks good too, but it does have ground mustard in it, so it’s up to you.

        Reply
    5. Cherie

      June 05, 2020 at 3:40 pm

      5 stars
      This was surprisingly good. I shredded the rutabaga instead of cutting it in matchsticks, but otherwise stuck to the recipe. I am trying to incorporate vegetables I don’t normally use and wanted a recipe that used raw rutabaga. Most feature ROASTED root vegetables. This is a keeper.

      Reply
      • Lizzie Streit, MS, RDN

        June 05, 2020 at 3:55 pm

        Hi Cherie, that’s great to hear! I’m so glad that you enjoyed it. I agree that it can be challenging to find new recipes for veggies that aren’t roasted. Love the idea of shredding the rutabaga for this one! Thanks so much for letting me know your thoughts.

        Reply
    6. Ann

      May 12, 2020 at 2:58 pm

      5 stars
      Loved this super healthy salad! I added chopped fresh parsley for extra green and antioxidants.(also uses the dates as suggested) thank you!

      Reply
      • Lizzie Streit, MS, RDN

        May 12, 2020 at 3:25 pm

        Hi Ann, I’m so glad that you enjoyed it! I bet the parsley tasted delicious in there. Thanks for letting me know.

        Reply

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