Recipe: Cabbage and Beet Slaw
- 2 medium beets, trimmed
- 1 head of cabbage, shredded
- 1 1/2 tablespoons cider vinegar
- 2 teaspoons coarse-grain mustard
- 2 teaspoons orange zest
- 1 teaspoon honey
- 6 tablespoons olive oil
Peel the beet using a vegetable peeler. Using a food processor or box grater shred the beets and combine them with the cabbage. Whisk together the vinegar, honey, mustard, oil and ginger in a small bowl. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow to stand for half an hour before serving, tossing regularly.
