Cabbage And Beet Slaw Recipes

EASY BEETROOT COLESLAW RECIPE

Steps:

• Wash and prepare the vegetables. Peel carrots and beetroots if you wish, however i simply scrubbed clean and chopped off any unfavourable parts. Warning - you may want to wear gloves to protect your hands from beetroot juice!
• FInely chop and deseed your red chilli pepper and chop the spring onions, save a sprinkle to garnish the dish
• Using either a food processor with the thick shredding setting, or a hang grater, begin grating the carrots and beetroot. Using a food processor keeps things contained as the beetroot can seep out a lot of purple beetroot juice in the process and stain hands/worktops!
• Drain out any beetroot juice and place the shredded carrot and shreeded beetroot in a mixing bowl
• Add chopped spring onions and red chilli pepper - begin mixing gently with two wooden spoons
• Begin adding liquid ingredients, including the olive oil, mustard, apple cider vinegar and lemon juice.
• Add salt to taste - then serve!

CABBAGE AND BEET SLAW

Steps:

• Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.
• Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
• Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

CABBAGE & BEET SLAW

Steps:

• Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.
• Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
• Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

BEET AND RED CABBAGE SLAW

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.