Cabbage Beet Slaw
From chefmeow 15 years ago
- 90 minutes to make
- Serves 8
CABBAGE BEET SLAW This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991.
Ingredients
- 2 medium beets trimmed shopping list
- 4 cups thinly sliced cabbage shopping list
- 1-1/2 tablespoons cider vinegar shopping list
- 2 teaspoons Dijon mustard shopping list
- 2 teaspoons grated orange peel shopping list
- 1 teaspoon honey shopping list
- 6 tablespoons olive oil shopping list
- 1 teaspoon caraway seeds shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- Shredded fresh basil for garnish shopping list
How to make it
- Preheat oven to 375 then wrap beets in foil.
- Bake until tender when pierced with knife about 1-1/2 hours then cool and peel beets.
- Cut into strips then place in medium bowl then place cabbage in large bowl.
- Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl.
- Gradually beat in oil then add caraway seeds then pour enough dressing over beets to coat.
- Pour remaining dressing over cabbage and mix then season both salads with salt and pepper. Arrange cabbage around edge of platter then mound beets in center and garnish with basil.
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