Rutabaga Cole Slaw Recipes
RUTABAGA AND CARROT SLAW
Steps:
- Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.
CABBAGE AND RUTABAGA SLAW
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Toss together all ingredients. Refrigerate, covered, to allow flavors to blend, about 3 hours.
Nutrition Facts : Calories 126 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
RUTABAGA COLE SLAW
A different way to serve rutabaga -- raw! It hides nicely amongst the shredded cabbage. An easy salad that can be tossed together quickly.
Provided by ILuvRecipes
Categories Low Protein
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine the lemon juice, sweetener, and salad dressing.
- Just before serving, toss all ingredients together.
- Variation: instead of shredded carrot, I've used 1 cup diced and unpeeled red apple for a nice change.
Nutrition Facts : Calories 138.9, Fat 7.5, SaturatedFat 1.6, Cholesterol 18.2, Sodium 269.4, Carbohydrate 15.3, Fiber 3.1, Sugar 8.9, Protein 4.9
TURNIP COLESLAW
My mother gave this recipe to me, and it's one of my family's favorites. It's popular at church suppers, too.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place turnips in a large bowl. In a small bowl, combine the sour cream, sugar, parsley, vinegar, mayonnaise and salt; mix well. Pour over turnips; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 159mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
RUTABAGA STEW
My mom has been making the stew for many years and it is by far the BEST stew I have ever tasted. It is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables. I chop and dice all my vegetables by hand and so it can consume a little bit more time, but it is very much worth the extra time it takes. Pork, beef, or venison are all good in this recipe, too.
Provided by Britt Gustaveson
Categories Soups, Stews and Chili Recipes Stews
Time 4h25m
Yield 15
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 12.9 g, Cholesterol 23.4 mg, Fat 2.1 g, Fiber 3.9 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 80.4 mg, Sugar 8.5 g
SIMPLE COLESLAW (COLE SLAW) DRESSING
Mix your dressing with one pound coleslaw mix, or your own blend shredded cabbage, red cabbage, carrot, onion, etc. Cook time is refrigeration time.
Provided by PalatablePastime
Categories Salad Dressings
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together and add to one pound coleslaw mixture.
- Refrigerate several hours before serving for best flavor.
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