CRIMSON COLESLAW
Home ] Up ]

 

Crimson Coleslaw

5 Tbsp. olive oil, divided
3 Tbsp. Cherry Balsamic Vinegar
2 Tbsp. horseradish
1 cup raw beets, coarsely grated
1 cup red onion, sliced paper thin
8 cups red cabbage, sliced very thinly

Whisk 4 tbsp. oil, vinegar, and horseradish in a large bowl to blend.  Add beets and
onions and toss to blend.
Heat 1 tbsp. oil in heavy large skillet over medium-high heat.  Add cabbage and toss
until wilted, about 3 minutes.  Stir into beet mixture and season to taste with salt and
pepper.  Let stand 10 minutes then serve.

MOM!MOM! notes:  You can use regular balsamic vinegar for this, but it is
noticeably better with the cherry balsamic.  The link in the recipe is to an inexpensive
source.

Back Home Up Next