Beet and Cabbage Salads
A fresh and vibrant duo of salads featuring grated raw beets and thinly sliced cabbage with mint. One salad is dressed with a Sherry-Dijon vinaigrette while the other features an Asian-inspired dressing with soy sauce.
6 servings
40 min
Ingredients
- •2 tablespoons Sherry wine vinegar
- •2 teaspoons Dijon mustard
- •5 tablespoons safflower oil
- •3 large raw beets
- •¼ cup distilled white vinegar
- •1 tablespoon soy sauce
- •1 tablespoon sugar
- •5 tablespoons safflower oil
- •6 cups green cabbage
- •2 tablespoons fresh mint
Cooking Instructions
- 1.
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
10 min
- 2.
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
30 min
