Beet and Cabbage Slaw
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Beet and Cabbage Slaw
Category
Salads
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
- 3/4 cup Fustini's Cayenne Crush olive oil, divided
- 1/3 cup Fustini’s Traverse City Cherry balsamic vinegar
- 2 tablespoon Horseradish Mustard
- 2 medium-sized raw beets, coarsely grated
- 1 large red onion, halved and sliced paper-thin cross-wise
- 8 cups red cabbage, thinly sliced
- salt and pepper to taste
Ingredients
Directions
- Whisk 1/2 cup olive oil, Traverse City Cherry balsamic and horseradish in a large bowl. Add beets and onion, and toss to blend.
- Heat the remaining 1/4 cup olive oil in a large, heavy skillet over medium-high heat. Add cabbage and toss until wilted and crisp-tender, about 3 minutes. Stir into beet mixture. Season with salt and pepper. Allow slaw to stand 10 minutes. Stir and serve.