Red Slaw
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
6 servings
Ingredients
-
1/4 cup apple cider vinegar
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1/4 cup mayonnaise
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2 tablespoons sugar
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1 tablespoon poppy seeds
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1 teaspoon salt
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1 head red cabbage, shredded
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2 cups Roasted Beets, cooled, peeled, and chopped (Recipe follows.)
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1 red bell pepper, seeded and thinly sliced
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1 cup sliced radish
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3 tablespoons thinly sliced red onion
Roasted Beets
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1 bunch beets (approximately 3 medium beets)
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2 tablespoons olive oil
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2 teaspoons sugar
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1 teaspoon kosher salt
Directions
1.
In a medium bowl, whisk together vinegar, mayonnaise, sugar, poppy seeds, and salt. Set aside.
2.
In a separate medium bowl, combine cabbage, beets, bell pepper, radish, and onion.
3.
Pour vinegar mixture over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Roasted Beets
Preheat oven to 425 degrees.
Wash beets thoroughly. Leave skins on but remove the greens.
Place beets in a small baking dish. Toss with olive oil. Sprinkle with sugar and salt.
Cover and bake for 45 to 60 minutes, until a knife can be inserted easily. Cool completely. Refrigerate until needed.
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Red sweet peppers and carrots mixed with green and red cabbages give this side dish salad color. For the dressing, mix lime or lemon juice into mayonnaise for extra pizzazz. Make and refrigerate the salad up to 1 day before serving.
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