Red Flannel Cole Slaw
photo by threeovens
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 medium beets
- 1 small head red cabbage, cored and shredded
- 1⁄2 red capsicum, seeded and minced
- 3 radishes, shredded
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1⁄4 teaspoon celery salt
- 1⁄8 teaspoon Tabasco sauce
directions
- Place the beets in a medium size saucepan, cover with water and bring to the boil. Reduce the heat to low, cover and simmer until just tender (about 30 minutes). Drain and rinse under cold running water then peel and cut into matchsticks. Place in a large serving bowl along with the cabbage, capsicum and radishes. Set aside.
- In a small bowl whisk together the olive oil, orange juice, lemon juice, sugar, celery salt, Tabasco ad salt and pepper to taste until blended. Pour the dressing over the vegetables and stir to coat. Taste and adjust seasonings.
- Cover and refrigerate for at least 3 hours for best results.
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RECIPE SUBMITTED BY
KristinV
Australia
<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>