Beet and Red Cabbage Slaw

Beet and red cabbage slaw recipe

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants.

Serves: 6

  • 3 to 4 medium beets (use a combination of
    red and golden beets, if desired) — see note
  • 1/2 cup whole baby carrots, or peeled and coarsely chopped carrot
  • 1/4 medium head red cabbage
  • Juice of 1/2 to 1 lemon, to taste
  • 2 tablespoons agave nectar or pure maple syrup, or to taste
  • 1 to 2 tablespoons minced fresh dill, or 1 teaspoon dried
  • Pinch of salt
  • Freshly ground pepper to taste

Grate the beets and carrots in a food processor using a medium-coarse grating blade.

Cut the cabbage into chunks small enough to fit through your processor’s feed tube and grate with the same blade.

Combine the grated beets and cabbage in a serving container and dress to taste with the lemon juice and syrup. Stir well, then add the dill and salt and stir again.

Beet and red cabbage slaw

Let the salad stand for at least 15 minutes or so before serving. Taste again and adjust the lemon and sweetener if needed, then serve.

Note: Though completely raw beets are healthiest, to make them easier to peel and cut, cook or microwave them briefly — until you can pierce through maybe 1/2 inch past the surface. Once they’re cool enough to handle, they’ll be easier to peel and chop.

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