Fruits and Veggies - Fresh Canned Frozen

Cabbage & Rutabaga Salad

Cabbage & Rutabaga Salad

From the Strive for Five at School! Resources

Adapted from Foods of Spry’s Field, Urban Farm Museum Society

Yield: 8
Portion: 1/3 cup (75 mL)
Cost per serving: $0.25

2 cups (500 mL) yellow turnip (rutabaga), peeled and grated
1/2 onion, chopped finely or minced
1/2 cup (125 mL) carrots, grated
3/4 cup (175 mL) red or green cabbage, thinly sliced
1 medium apple, diced
1/2 tsp (2 mL) salt

3 tbsp (45 mL) canola oil
1 tbsp (15 mL) white vinegar
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey, liquid
1/2 tsp (2 mL) celery seeds
pepper, to taste

1 Mix the turnip, onion, carrots, cabbage, and apple. Sprinkle with the salt.
2 Blend the oil, vinegars, and honey in a blender. Stir in the celery seeds and add pepper, to taste.
3 Immediately pour the dressing onto the prepared vegetables and mix.

Tip:  If time is limited, use ready-sliced apples, packaged grated carrots, and shredded cabbage to reduce the preparation time of this recipe. Wash turnip well before peeling. Generally, turnip is peeled a little thicker than other vegetables. Turnip may be cut into fingers or chunks or diced. It may be boiled in water, roasted in the oven, or grated as in this multicoloured salad recipe.

Did You Know?

  • Cabbage comes in a variety of colours, including white, red, and purple.
  • Cabbage is an excellent source of vitamin C and a very good source of fibre, vitamin B6, folate, manganese, potassium, and omega-3 fatty acids. It’s also a good source of vitamin A, thiamine (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, and protein.
  • Sauerkraut is preserved cabbage and is still quite popular on the South Shore of Nova Scotia, where many German families settled.