Cayenne Crush olive oil · Horseradish Mustard · Salads · Traverse City Cherry balsamic ·Mar 26, 2024

Beet and Cabbage Slaw

Name: Beet and Cabbage Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3/4 cup Fustini's Cayenne Crush olive oil, divided; 1/3 cup Fustini’s Traverse City Cherry balsamic vinegar; 2 tablespoon Horseradish Mustard; 2 medium-sized raw beets, coarsely grated; 1 large red onion, halved and sliced paper-thin cross-wise; 8 cups red cabbage, thinly sliced; salt and pepper to taste

Submitted by Charlene Hunt, Fustini's Petoskey

Prep Time

15 minutes

Cook Time

5 minutes

Ingredients

3/4 cup Fustini's Cayenne Crush olive oil, divided
1/3 cup Fustini’s Traverse City Cherry balsamic vinegar
2 tablespoon Horseradish Mustard
2 medium-sized raw beets, coarsely grated
1 large red onion, halved and sliced paper-thin cross-wise
8 cups red cabbage, thinly sliced
salt and pepper to taste

Directions

Whisk 1/2 cup olive oil, Traverse City Cherry balsamic and horseradish in a large bowl. Add beets and onion, and toss to blend.
Heat the remaining 1/4 cup olive oil in a large, heavy skillet over medium-high heat. Add cabbage and toss until wilted and crisp-tender, about 3 minutes. Stir into beet mixture. Season with salt and pepper. Allow slaw to stand 10 minutes. Stir and serve.

Beet and Cabbage Slaw