Cabbage Beet Salad

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The first part of the year through mid-February is always a busy one for us. In addition to getting back into the swing of things after the holidays, we always have some adjusting with Pete’s new teaching schedule, several birthday celebrations, various volunteer commitments, extracurricular activities and the unexpected. I’m always looking out for ways to keep myself feeling good and healthy during the whirlwind….

I happened to run across a raw beet salad recently and decided to tweak it and combine it with cabbage to make it more of a slaw salad. I don’t know why, but I hadn’t ever thought of eating beets raw… probably because it wasn’t too long ago that I didn’t really even care for beets. It turned out great and the color brightened our table! It’s a wonderful way to enjoy the One Vegetable, One Community Veggie of the Year while also getting your daily dose of Brassy Brassicas. Try it. You may become a beet believer!

Cabbage Beet Salad

Ingredients:

1/4 c sherry or white wine vinegar

2 t honey mustard

5 tablespoons safflower oil

1 T soy sauce

6 cups very thinly sliced green cabbage

3 large beets, peeled and shredded

2 tablespoons chopped fresh mint

Salt & Pepper

1-2 t honey (optional)

Directions:

Whisk vinegar and mustard in large bowl. Gradually whisk in oil and soy sauce. Add cabbage, beets and mint. Season with salt and pepper. Taste and add honey to taste if needed.

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