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
- 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.
- 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.
- In a small bowl, mix together the mustard and mayonnaise.
- 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.
MAKE IT AT HOME
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%
PROTEIN : 19%