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

Ingredients

• 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

Preparation

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.