A crunchy and slightly sweet summer slaw featuring rutabaga, apple, pear, kale, and sweet dates tossed in a savory Dijon vinaigrette. |
Equipment
- Grater
Ingredients
- 1 medium rutabaga, trimmed, peeled, and shredded
- 1 small apple, shredded
- 1 pear, cut into matchsticks
- 1 cup kale, finely shredded
- ½ cup peanuts, chopped
- 5 pitted dates, sliced
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey*
Instructions
- Add rutabaga, apple, pear, and kale to a large bowl.
- In a separate bowl, add dressing ingredients. Whisk until combined.
- Pour dressing over slaw and mix gently until coated. Top with peanuts and dates.
- Serve at room temperature or chill in refrigerator for 20 minutes.
Notes
*Avoid giving honey to children under the age of one. 1 teaspoon of agave syrup or sugar can be used in place of honey.
Change it Up
- Substitute almonds or walnuts for the peanuts.
- Swap dried cranberries or raisins for the dates.
Nutrition
Calories: 140calCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 20mgFiber: 3g