Gingered Beet And Cabbage Slaw Recipes

BEET AND CABBAGE SALAD

Steps:

• Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
• Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.

GINGERED BEET AND CABBAGE SLAW

Steps:

• Top the beets and remove stems from leaves, placing greens in cold water to soak. Scrub the beets well and cut julienne. Shred carrot with box grater. Cut cabbage as for slaw. If you like a crunchier slaw cut in coarse julienne. For less crunchy slaw grate. Cut ginger finely. To cut beet greens easily, stack and roll together in a cigar shape and slice end.
• Combine sugar and vinegar in a small sauce pan. Heat on low and stir until sugar dissolves. Remove from heat and allow to cool. Add mayonnaise and stir well.
• Place cabbage in medium sized bowl, sprinkle with salt and mix well. Let stand 10 minutes.
• Combine julienne beets, shredded carrots, and ginger with cabbage and mix in dressing. Refrigerate at least 1 hour. Add chiffonade beet greens and fresh mint right before serving.

BEET, GINGER AND RED CABBAGE SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
• Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

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.