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Whisk 1/2 cup Tunisian Harissa olive oil, Traverse City Cherry balsamic and horseradish in a large bowl. Add beets and onion, and toss to blend.
Heat remaining 1/4 cup Tunisian Harissa 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.
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