Rutabaga and Cabbage Slaw

 Ingredients

•  1/2pound rutabaga 
• 1 pound cabbage
• 3/4 cups walnuts
• 1 1/2 Tbsp maple syrup
•  1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp white vinegar
• 3 Tbsp olive oil

Directions

To prepare the rutabaga slaw, peel a 1/2-pound rutabaga, and slice it into 1/4-inch strips. Boil the rutabaga strips in salted water for three minutes, and cool them down immediately in a bowl of iced water. Drain off the water, and pat the rutabaga dry. Shred a 1-pound Savoy cabbage, and discard the core.

Roast 3/4 cup of halved walnuts in an oven preheated to 350 F for nine minutes or until the walnuts are light brown and aromatic. Allow the walnuts to cool before roughly chopping them. Combine 1 1/2 tablespoons each of molasses, lemon juice and white vinegar in a bowl, and trickle in 3 tablespoons of extra-virgin olive oil while stirring vigorously. Add salt and pepper to taste, and incorporate the cabbage, rutabaga and walnuts.

Adapted from What is a Healthy Rutabaga Recipe?