Contributed by (Adapted from www.foodandwine.com)

Ingredients

One 1/2-lb Rutabaga, peeled and cut into 2-by-1/4-inch strips
3/4 C Walnut halves
1 1/2 Tbs Molasses, preferably sorghum
1 1/2 Tbs fresh Lemon juice
1 1/2 Tbs White vinegar
1/4 C plus 2 Tbs Extra-virgin olive oil
Salt and freshly Ground pepper
1-lb Cabbage, cored and finely shredded

Instructions

Preheat the oven to 350°F. Bring a saucepan of salted water to a boil and fill a bowl with ice water. Blanch the rutabaga in the boiling water until crisp-tender, about 3 minutes. Drain and transfer to the ice water to cool. Drain and pat dry.

Spread the walnuts on a baking sheet and toast for about 9 minutes, until fragrant and golden. Let cool; coarsely chop.

In a medium bowl, whisk the molasses with the lemon juice and vinegar. Gradually whisk in the olive oil. Season the dressing with salt and pepper. Add the cabbage, rutabaga and walnuts and toss well.

Let the slaw stand at room temperature for 5 minutes before serving.

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