I tasted a bit of raw rutabaga a few days ago and was surprised that
it wasn't anything like a raw turnip. Very crunchy (hard, even) and a
tiny bit sweet. I'd already cubed it all for roasting, but I resolved
to see what it would be like shredded in a salad next time I bought
one. Make that the second time I bought one.

Last night, was that time. I peeled the root, halved it and grated
half like you would say an apple or a carrot for a salad. I made a
dressing with garlic (zapped in oil to cook it a little), fish sauce,
red pepper flakes, a tiny bit of ground ginger, some chopped fresh
mint, and lime juice. After the rutabaga shreds had marinated in the
dressing for half an hour or so, I tasted it. Pretty good stuff. A
tiny bit like Thai green papaya salad.
--

modom