Food & Wine’s Kay Chun tosses her crisp slaw with a tangy, chive-studded buttermilk dressing and an array of toasted seeds, creating a dish that’s rich but healthy and totally addictive.
Slideshow:More Rutabaga Recipes
3/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sesame seeds
1/4 cup pepitas (hulled pumpkin seeds)
1/4 cup roasted sunflower seeds
1 tablespoon minced shallot
1 small garlic clove, grated
1 tablespoon Dijon mustard
2 tablespoons chopped chives
1 teaspoon distilled white vinegar
1/3 cup buttermilk
1 pound rutabaga, peeled and shredded on the large holes of a box grater (5 cups)
1 pound Savoy cabbage, cored and shredded (10 cups)
How to Make It
In a large nonstick skillet, combine 1 tablespoon of the olive oil with all of the seeds and cook over moderately low heat, stirring, until golden and fragrant, 3 to 4 minutes. Spread the seeds on a paper towel-lined plate, season with salt and pepper and let cool.
In a large bowl, combine the shallot, garlic, mustard, chives and vinegar. Whisking constantly, slowly drizzle in the buttermilk and the remaining 3/4 cup of olive oil and season with salt and pepper. Add the shredded rutabaga and cabbage and toss to coat. Transfer to a platter and top with the toasted seeds.
The slaw can be made 3 hours ahead and topped with the seed mixture right before serving.
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