Cabbage And Beet Slaw Recipes

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BEET AND CABBAGE SALAD



Beet and Cabbage Salad image

Grated beets and thinly sliced cabbage are tossed with a sweet and sour caraway vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

8 ounces beets, peeled
1/4 small red cabbage, thinly sliced (about 2 cups)
1 teaspoon caraway seeds
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons 1/2-inch long chopped chives

Steps:

  • Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
  • Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.

CABBAGE & BEET SLAW



Cabbage & Beet Slaw image

From Bon Appétit, November 1991. It goes really well with recipe #85489 - Corned Beef Bunwiches. Prep time can be reduced by using canned sliced beets.

Provided by durovy1

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

2 medium beets, trimmed
4 cups thinly-sliced cabbage
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons orange zest
1 teaspoon honey
6 tablespoons olive oil
1 teaspoon caraway seed
salt, to taste
fresh ground black pepper, to taste
shredded fresh basil (for garnish)

Steps:

  • 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.

Nutrition Facts : Calories 217.6, Fat 20.5, SaturatedFat 2.8, Sodium 60.7, Carbohydrate 8.6, Fiber 2.5, Sugar 6, Protein 1.6

CABBAGE AND BEET SLAW



Cabbage and Beet Slaw image

Categories     Salad     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Beet     Healthy     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 medium beets, trimmed
4 cups thinly sliced cabbage
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons grated orange peel
1 teaspoon honey
6 tablespoons olive oil
1 teaspoon caraway seeds
Shredded fresh basil or chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2 x 1/4 x 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.

ROSY BEET NAPA CABBAGE SLAW



Rosy Beet Napa Cabbage Slaw image

Make and share this Rosy Beet Napa Cabbage Slaw recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups thinly sliced napa cabbage
1 1/2 cups chopped red onions
2 medium beets, grated
1 cup chopped fresh parsley
1/4 cup red wine vinegar
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup chopped fresh dill
3 tablespoons chopped fresh chives
1/2 cup low-fat sour cream
salt & freshly ground black pepper

Steps:

  • Combine vegetables and parsley in a large bowl.
  • In a saucepan, combine vinegar, water, sugar and salt. Bring to a boil, stirring until sugar is dissolved.
  • Pour over vegetables and toss.
  • Add dill and chives and mix in well.
  • Cover and marinate overnight.
  • Stir well. Just before serving, drain off excess liquid.
  • Stir in sour cream and salt and pepper to taste.

Nutrition Facts : Calories 127.7, Fat 4.1, SaturatedFat 2.4, Cholesterol 11.8, Sodium 346.6, Carbohydrate 21.3, Fiber 3.3, Sugar 13, Protein 3.8

SHREDDED BEET AND CABBAGE SLAW



Shredded Beet and Cabbage Slaw image

Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

3 Tbsp. HEINZ Balsamic Vinegar
3 Tbsp. extra virgin olive oil
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
4 cups shredded napa cabbage
2 small red beets, peeled, shredded
2 green onions, sliced
1/2 cup sliced almonds, toasted

Steps:

  • Whisk first 3 ingredients until blended.
  • Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
  • Sprinkle with nuts.

Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BEET AND RED CABBAGE SLAW



Beet and Red Cabbage Slaw image

Categories     Salad     Side     Bake     Beet     Carrot     Summer     Cabbage     Dill     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

6 medium beets, trimmed
1/2 cup apple cider vinegar
1/3 cup sugar
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons caraway seeds
2/3 cup corn oil
8 cups thinly sliced red cabbage (about half of large head)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
Lettuce leaves
3 large carrots, peeled, coarsely grated (about 3 cups)

Steps:

  • Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.

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