PREP TIME: 10 minutes

COOK TIME: 10 minutes

Served hot or cold, this salad is one of our favorites here at home. We like to enjoy it warm when I first make a batch, then cold for all the leftovers. To make a full meal out of this salad, I generally serve it with sliced deli meat and a simple mustard sauce.

2 medium rutabaga (2 lbs/910 g), peeled

1 teaspoon finely ground sea salt

1 small red onion, finely diced

¼ cup (60 ml) apple cider vinegar

¼ cup (60 ml) avocado oil or olive oil

4 green onions, sliced

1 tablespoon Dijon mustard

1 teaspoon erythritol

¾ teaspoon ground black pepper


1 tablespoon plus 2 teaspoons Dijon mustard

1 tablespoon plus 2 teaspoons mayonnaise

10 ounces (285 g) thinly sliced deli ham or other meat of choice

  1. Cut the rutabaga into ½-inch (1.25-cm) cubes, place in a large saucepan, cover completely with water, and add the salt. Cover with the lid, bring to a boil over high heat, then reduce the heat to a simmer and cook for 10 minutes, or until fork-tender.
  2. Meanwhile, place the remaining ingredients in a large salad bowl. Once the rutabaga is cooked, drain completely and transfer to the salad bowl. Toss to combine, then divide among 5 plates.
  3. In a small bowl, mix together the mustard and mayonnaise.
  4. Serve the ham slices alongside the salad with 2 teaspoons of the mustard sauce.

make it EGG-FREE:

Use egg-free mayonnaise (see recipe on here).

make it LOW-FODMAP:

Omit the red onion. Use only the green parts of the green onions. Check the ingredients of the ham to ensure it’s safe.

STORE IT: Keep in an airtight container in the fridge for up to 3 days.


Replace store-bought mayonnaise with my homemade version.

Per serving, made with avocado oil and homemade mayonnaise, with ham:

calories: 296 | calories from fat: 167 | total fat: 18.8 g | saturated fat: 3.2 g | cholesterol: 33 mg

sodium: 1377 mg | carbs: 19 g | dietary fiber: 5 g | net carbs: 14 g | sugars: 10 g | protein: 14 g

FAT : 57%
CARBS : 25%