Cabbage And Beet Slaw
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 medium
Beets (trimmed)4 cups
Cabbage (thinly sliced)1.5 tbsps
Cider Vinegar2 tsps
Dijon Mustard2 tsps
Orange Peel (grated)1 tsp
Honey6 tbsps
Olive Oil1 tsp
Caraway SeedsDirections:
1
Preheat oven to 375°F
2
Wrap beets in foil
3
Bake until tender when pierced with knife, about 1 1/2 hours
4
Cool
5
Peel beets
6
Cut into 2 x 1/4 x 1/4-inch strips
7
Place in medium bowl
8
Place cabbage in large bowl
9
Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl
10
Gradually beat in oil
11
Add caraway seeds
12
Pour enough dressing over beets to coat
13
Pour remaining dressing over cabbage and mix
14
Season both salads with salt and pepper
15
Preheat oven to 375°F
16
Wrap beets in foil
17
Bake until tender when pierced with knife, about 1 1/2 hours
18
Cool
19
Peel beets
20
Cut into 2 x 1/4 x 1/4-inch strips
21
Place in medium bowl
22
Place cabbage in large bowl
23
Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl
24
Gradually beat in oil
25
Add caraway seeds
26
Pour enough dressing over beets to coat
27
Pour remaining dressing over cabbage and mix
28
Season both salads with salt and pepper
29
Arrange cabbage around edge of platter
30
Mound beets in center
31
Garnish with basil and serve
32
Arrange cabbage around edge of platter
33
Mound beets in center
34
Garnish with basil and serve