Cabbage And Beet Slaw

Cabbage has been a staple vegetable in New England since the colonists sowed the first seeds. In the beginning, English settlers boiled it, just as they had back home. Eventually, other immigrants introduced creative new ways to prepare it. Coleslaw, for example, was brought over by the Dutch. This is our version, with the colorful addition of beets, another popular ingredient in this part of the world.

Courses: Salads
Serves: 4 people

Recipe Ingredients

2 tablespoons	30ml	Beets - trimmed (medium)
4 cups	948ml	Thinly-sliced cabbage
1 1/2 tablespoons	22ml	Cider vinegar
2 teaspoons	10ml	Dijon mustard
2 teaspoons	10ml	Grated orange peel
1 teaspoon	5ml	Honey
6 tablespoons	90ml	Olive oil
1 teaspoon	5ml	Caraway seeds
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shredded fresh basil - for garnish
		= (or chopped fresh parsley)

Recipe Instructions

Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.

Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.

Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, November 1991

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