Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Rutabaga “Potato” Salad


Rutabagas are a cross between cabbage and turnips. So, while this recipe resembles potato salad the flavor is more akin to the other ubiquitous cookout dish – coleslaw.

Rutabaga "Potato" Salad

Rutabaga “Potato” Salad


  • 3 pounds rutabaga, peeled and cut into 1/2 inch pieces
  • 1 carrot, grated
  • 1/2 cup vegan mayonnaise
  •  1/2 cup curly parsley, chopped
  • 1/4 cup celeriac greens or celery tops, chopped
  • 2-3 green onions, finely chopped
  • 1 sprig of green garlic, finely chopped
  • 1/2 lemon, juiced
  • salt and pepper to taste


  1. Boil rutabaga in salted water until tender, about 15-20 minutes. 
  2. Drain the rutabaga and allow to cool to room temperature.
  3. Combine cooled rutabaga cubes with the remaining ingredients.

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