Rutabaga Sesame Slaw
1 tsp Dijon mustard 1 tbsp sesame oil 1tsp sesame seeds 1 tbsp honey
1 clove garlic, minced
½ tsp crushed hot chili 1 tbsp cilantro
1tsp soy sauce
¼ cup rice vinegar
3 cup peeled rutabaga, coarsely grated and loosely packed
1) Whisk first nine ingredients together.
2) Fold in rutabaga.
3) Chill for 20 minutes.
Rutabaga is probably one of those funny looking vegetables you’ve walked by in the grocery store countless times without buying because you weren’t quite sure what to do with it. Rutabaga is a root vegetable that can be eaten raw in salads or cooked into
soups or a stir-fry. This is a recipe I made while studying at UBC when I learned how to apply nutrition theory in the kitchen under the incredible leadership of dietitians, Joanne Rankin & Gerry Kasten. Enjoy!