Beet And Cabbage Salads

Serves: 4

Rowena Kautzer

1 January 1970

Based on User reviews:

57

Spice

40

Sweetness

47

Sourness

42

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

2 tbsps

Sherry Wine Vinegar

2 tsps

Dijon Mustard

5 tbsps

Safflower Oil

1 cup

Distilled White Vinegar

1 tbsp

Soy Sauce

1 tbsp

Sugar

6 cups

Green Cabbage (very thinly sliced)

2 tbsps

Mint (chopped fresh)

Directions:

1

For beet salad: Whisk vinegar and mustard in large bowl

2

Gradually whisk in oil, then mix in beets

3

Season with salt and pepper

4

Whisk vinegar and mustard in large bowl

5

Gradually whisk in oil, then mix in beets

6

Season with salt and pepper

7

For cabbage salad: Whisk vinegar, soy sauce, and sugar in another large bowl

8

Gradually whisk in oil

9

Mix in cabbage and mint

10

Season with salt and pepper

11

Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally

12

Whisk vinegar, soy sauce, and sugar in another large bowl

13

Gradually whisk in oil

14

Mix in cabbage and mint

15

Season with salt and pepper

16

Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally