August 27, 2018
This beet and cabbage slaw is a refreshing side dish to pair with grilled pork. The zingy citrus dressing nicely complements the earthy beets and crunchy cabbage.
Ingredients:4 small steamed and peeled beets, thinly sliced1 head romaine lettuce, finely sliced1/2 small red cabbage, finely sliced1/4 cup cilantro, minced3 scallions, sliced
Dressing:3 tablespoons olive oil2 tablespoons apple cider vinegarJuice of 1/2 orangeJuice of 1 lime1 teaspoon brown sugar1/4 teaspoon cumin1/4 teaspoon Kosher salt1/4 teaspoon freshly ground black pepper
Directions:1. Whisk together the dressing ingredients in a small bowl.
2. Slice the beets and cabbage into very thin slices using a handheld mandoline or sharp knife and cutting board. Chop the lettuce and scallions and mince the cilantro. Toss the prepped vegetables together in a large bowl.
3. Drizzle the dressing over the vegetables at least 20 minutes prior to serving, (but no longer than 2 hours prior) to allow the flavors to fuse together. Keep refrigerated before serving.
Comments will be approved before showing up.
October 01, 2020
September 24, 2020
September 17, 2020