Title: Red Flannel Coleslaw
Categories: Salads
Yield: 8 Servings
2 md Beets
1 sm Red cabbage; cored, shredded
1/2 sm Red bell pepper;
- seeded, minced
3 Red radishes; shredded
2 tb Olive oil
2 tb Fresh orange juice
1 tb Fresh lemon juice
1/2 ts Natural sugar
1/2 ts Salt
1/4 ts Celery salt
1/4 ts Black pepper; freshly ground
1/8 ts Tabasco sauce
Place the beets in a medium-sized saucepan, cover with water, and
bring to a 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 cabbage, bell pepper, and radishes. Set aside.
In a small bowl, whisk together the olive oil, orange juice, lemon
juice, sugar, salt, celery salt, pepper, and Tabasco until blended.
Pour the dressig over the vegetables and stir to coat. Taste and
adjust the seasonings.
