Cabbage And Rutabaga Slaw Recipes

CORNFLAKE-CRUSTED CHICKEN WITH RED CABBAGE SLAW AND RUTABAGA POTATOES

Steps:

• Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.
• Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.
• Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.
• Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.

RUTABAGA AND CARROT SLAW

Steps:

• Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.

CABBAGE AND RUTABAGA SLAW

Steps:

• Toss together all ingredients. Refrigerate, covered, to allow flavors to blend, about 3 hours.

RUTABAGA COLE SLAW

Steps:

• Combine the lemon juice, sweetener, and salad dressing.
• Just before serving, toss all ingredients together.
• Variation: instead of shredded carrot, I've used 1 cup diced and unpeeled red apple for a nice change.