📝 About This Recipe
This vibrant salad reimagines the humble, earthy rutabaga as a refreshing star, moving it away from heavy mashes and into the light. Crisp, julienned root vegetables are tossed in a punchy, aromatic dressing where the heat of fresh ginger meets the brightness of lime and a hint of toasted sesame. It is a sophisticated, crunch-forward dish that balances sweet, savory, and spicy notes perfectly, making it an ideal palate cleanser or a standout side for any season.
🥗 Ingredients
The Vegetables
- 1.5 pounds Rutabaga (peeled and julienned into matchsticks)
- 2 medium Carrots (peeled and julienned)
- 1 large Red bell pepper (seeded and thinly sliced)
- 4 pieces Green onions (thinly sliced on a bias)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Mint (torn or chiffonade)
Ginger-Lime Vinaigrette
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 1 clove Garlic (minced into a paste)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1.5 tablespoons Honey (or agave nectar)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
- 1/4 cup Neutral Oil (such as grapeseed or avocado oil)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Red Chili Flakes (optional for heat)
The Crunch
- 1/3 cup Peanuts or Cashews (roasted and crushed)
- 1 teaspoon Black Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Begin by preparing the rutabaga. Peel away the thick, waxy outer skin using a sharp vegetable peeler until you reach the pale yellow flesh.
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2
Slice the rutabaga into thin rounds, then stack them and cut into fine matchsticks (julienne). For the best texture, aim for pieces about 2 inches long and 1/8 inch thick.
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3
Bring a medium pot of salted water to a boil. Blanch the rutabaga matchsticks for exactly 2 minutes; this removes the raw 'bite' while maintaining a crisp snap.
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4
Immediately drain the rutabaga and plunge it into a bowl of ice water to stop the cooking process. Once chilled, drain thoroughly and pat dry with a clean kitchen towel.
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5
Julienne the carrots and thinly slice the red bell pepper to match the size of the rutabaga for a uniform, professional appearance.
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6
In a small glass jar or mixing bowl, combine the grated ginger, minced garlic, lime juice, rice vinegar, honey, and sesame oil.
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7
Slowly whisk in the neutral oil until the dressing is emulsified and smooth. Season with salt and red chili flakes to your preference.
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8
In a large mixing bowl, combine the blanched rutabaga, carrots, bell peppers, and half of the green onions.
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9
Pour the dressing over the vegetables and toss gently with tongs to ensure every strand is evenly coated.
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10
Add the fresh cilantro and mint, tossing once more just before serving to keep the herbs from bruising.
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11
Transfer the salad to a chilled serving platter or individual bowls.
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12
Garnish generously with the crushed roasted nuts, black sesame seeds, and the remaining green onions for a final layer of texture and color.
💡 Chef's Tips
If you have a mandoline slicer, use it for the rutabaga and carrots to ensure perfectly uniform matchsticks. Don't skip the blanching step; it mellows the rutabaga's sulfurous notes and enhances its natural sweetness. Make the dressing up to 24 hours in advance to allow the ginger and garlic flavors to meld and intensify. For a vegan version, ensure you use agave or maple syrup instead of honey. If the salad sits for a while, it may release water; simply give it a quick toss and a fresh squeeze of lime before serving.
🍽️ Serving Suggestions
Pair this salad with grilled miso-glazed salmon or seared scallops for a light, elegant dinner. Serve alongside spicy Thai-style chicken skewers or satay. It makes a fantastic topping for 'Buddha Bowls' featuring brown rice and crispy tofu. Enjoy with a chilled glass of Riesling or a crisp, dry Rosé to complement the ginger's heat. Pack it for a picnic; because rutabaga is sturdy, this salad holds up better than leafy greens over several hours.