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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

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