Set a heavy skillet (preferably cast iron) over medium heat and cook the bacon until it gets nice and crispy.
Meanwhile, peel the rutabaga and grate it with a box grater or using the grating disc of your food processor. Transfer to a large mixing bowl.
Now cut the red cabbage and shred it using the slicing disc or your food processor or by shaving it really thinly with a sharp knife. Add this to the bowl with the rutabaga.
Cut the broccoli into little florets and add it to the bowl of your food processor. Process on pulse until it’s completely broken down into tiny little pieces; add this to the bowl with the rest of the vegetables, then throw in the chopped parsley, sliced olives, diced apple, raisins and jalapeño.
As soon as your bacon is done cooking, scoop it out with a slotted spoon and add it to the salad. Pour the fat into a glass jar and add the rest of the ingredients listed under vinaigrette. Mix vigorously with a whisk until well combined and slightly emulsified and pour over the salad.
Mix well and serve immediately.
This salad will keep for up to a few days in the refrigerator.
Broccoli and Rutabaga Slaw https://thehealthyfoodie.com/broccoli-and-rutabaga-slaw/