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Epicurious
Bon Appétit

Crimson Coleslaw

2.5

(1)

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Crimson ColeslawLisa Hubbard

Use the grating disk of a food processor to grate the beets more easily.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

5 tablespoons olive oil, divided
3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar
2 tablespoons prepared white horseradish
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1 cup paper-thin slices red onion
8 cups very thinly sliced red cabbage (about 1 1/4 pounds)

Preparation

  1. Step 1

    Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.

    Step 2

    Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.

  2. Step 3

    • This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.
TagsCole SlawSlawSaladBeetRoot VegetableVegetableRed CabbageCabbageLeafy GreensHorseradishHerbs & SpicesSideDinnerNut FreeDairy FreeVegetarianVeganGluten FreeEasy5 Ingredients or FewerSauteFood ProcessorWinterBon Appétit
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