Cabbage and Beet Salad

Name: Cabbage and Beet Salad
Yield: makes 4 servings
Ingredients: About 3 cups shredded cabbage (1/2 pound, more or less); 1/2 pound carrots, grated; 1 pound beets, peeled and grated; 1/2 cup Mustard Dill Sauce (page 608), or to taste; Salt and black pepper to taste

December 14, 2011

Beet salads in general are wonderful, but this one is a refreshing change. For one thing, the beets are raw. For another, their sweetness is offset by the sharp taste of raw cabbage; it’s a fine if odd marriage. Think of it as Swedish coleslaw (like coleslaw, it can be made a few hours in advance). Whenever you peel beets—and especially when you’re grating them—be sure to wear an apron or clothing you don’t care about.

Recipe notes

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