Crimson Coleslaw

Ingredients for Crimson Coleslaw

• 80ml olive oil, divided

• 45ml cherry balsamic vinegar* or regular balsamic vinegar

• 2 tablespoons prepared white horseradish

• 240ml (packed) coarsely grated peeled raw fresh beets (2 medium)

• 160g paper-thin slices red onion

• 8 cups very thinly sliced red cabbage (about 575g)

How to make Crimson Coleslaw

Whisk 60ml oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.

This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.