CRIMSON COLESLAW

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Crimson Coleslaw image

Categories     Salad     Food Processor     Vegetable     Side     Vegetarian     Quick & Easy     Horseradish     Vinegar     Beet     Fall     Healthy     Vegan     Cabbage     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

5 tablespoons olive oil, divided
3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar
2 tablespoons prepared white horseradish
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1 cup paper-thin slices red onion
8 cups very thinly sliced red cabbage (about 1 1/4 pounds)

Steps:

  • Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.
  • This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.

*** Explore more Crimson Coleslaw Recipes »

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