Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing
from Asparagus to Zucchini Cookbook, serves 4

1 large or 2 medium rutabagas (about 1 pound)
1 large carrot (about ¼ pound)
6-8 Tbsp Buttermilk garlic dressing (recipe below)
4 Tbsp chopped fresh parsley
salt and pepper to taste
Peel rutabagas and carrots and grate.  Toss with remaining ingredients and chill 1 hour.  

 

Buttermilk Garlic Dressing
from Asparagus to Zucchini Cookbook

1-2 medium garlic cloves                        1/3 cup sour cream
4 Tbsp minced green onion                        large pinch sugar
3 Tbsp white wine vinegar                        ½ cup olive oil
½ cup buttermilk

Mince garlic; mash to a paste with fork or back of knife.  Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl.  Gradually whisk in the olive oil.  Season generously with salt and pepper to taste. 
Makes almost 1 ½ cups.