Gingered Beet And Cabbage Slaw Recipes

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CABBAGE AND BEET SLAW



Cabbage and Beet Slaw image

Categories     Salad     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Beet     Healthy     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 medium beets, trimmed
4 cups thinly sliced cabbage
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons grated orange peel
1 teaspoon honey
6 tablespoons olive oil
1 teaspoon caraway seeds
Shredded fresh basil or chopped fresh parsley

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 AND BEET SLAW



Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

BEET AND RED CABBAGE SLAW



Beet and Red Cabbage Slaw image

Categories     Salad     Side     Bake     Beet     Carrot     Summer     Cabbage     Dill     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

6 medium beets, trimmed
1/2 cup apple cider vinegar
1/3 cup sugar
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons caraway seeds
2/3 cup corn oil
8 cups thinly sliced red cabbage (about half of large head)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
Lettuce leaves
3 large carrots, peeled, coarsely grated (about 3 cups)

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.

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