Crimson ColeslawLisa Hubbard
Use the grating disk of a food processor to grate the beets more easily.
Recipe information
Yield
Makes 8 servings
Ingredients
5 tablespoons olive oil, divided
3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar
2 tablespoons prepared white horseradish
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1 cup paper-thin slices red onion
8 cups very thinly sliced red cabbage (about 1 1/4 pounds)
Preparation
Step 1
Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
Step 2
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.
Step 3
- This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.
