Rutabaga Radicchio Salad with Silken Tofu Dressing | © 2014 |

Grated rutabagas and shredded radicchio are dressed with a creamy silken tofu dressing. Apple juice reduction and apple cider vinegar add a perfectly sweet and tangy element to the dressing. Freshly chopped parsley is used in the salad to highlighten the flavours and to give it some extra colour.

Rutabaga, also know as Swede, is a nutritious root vegetable derived from turnips and cabbage, and has a sweet earthiness and is not peppery as turnips. It can be eaten raw or cooked.

Tofu Dressing Salad

  • 200 ml Apple juice
  • 4 tbsp Apple cider vinegar
  • 3 tbsp Light soya sauce
  • 400 g Silken tofu
  • 2 tbsp Sesame seed oil
  • 3 tbsp Sunflower oil

  • 500 g Rutabaga, peeled and grated
  • 60 g Radicchio, shredded
  • 1 handful Parsley, roughly chopped
  1. Place apple juice in a saucepan and boil until reduced by half. Add in apple cider vinegar and soya sauce. Mix well and pour into the blender. Drain the tofu and add into the apple juice mixture. Blend until smooth. Add in sesame seed oil and sunflower oil. Blend for a minute on high.
  2. Use a sharp knife or vegetable peeler to peel the rutabaga. Peel enough of the skin so that the flesh exposed is yellow. Shred the rutabaga with a grater, mandolin or a food processor. Thinly shred the radicchio. Roughly chop the parsley.
  3. Put the grated rutabaga strips, shredded radicchio and chopped parsley in a large salad bowl. Add in 1 cup of dressing and toss all together until well combined. Cover with a plastic film and store in the fridge for a couple of hours to allow the flavours to mingle. | © 2014 |