Cabbage and Beet Salad
Beet salads in general are wonderful, but this one is a refreshing change. For one thing, the beets are raw. For another, their sweetness is offset by the sharp taste of raw cabbage; it's a fine if odd marriage. Think of it as Swedish coleslaw (like coleslaw, it can be made a few hours in advance).
- About 3 cups shredded cabbage (½ pound, more or less) ½ pound carrots, grated
- 1 pound beets, peeled and grated
- ½ cup Mustard Dill Sauce , or to taste
- Salt and black pepper to taste
Instructions:
1. Toss the cabbage, carrots, and beets with just
enough d
- Toss the cabbage, carrots, and beets with just enough dressing to coat the vegetables evenly. Season to taste with more dressing and salt and pepper.
- Chill well and serve.