Beet Slaw

Beet Slaw

We ventured to the Cherry Street Farmer’s Market today in Tulsa.  I love beautiful Saturday mornings when I’m off work and get to do a little outdoor produce shopping.  I was in the mood for a light salad, so I went straight for the veggies.  Found some awesome red cabbage, red chard, yellow beets and parley that I knew would work perfect for my afternoon lunch.

Although green cabbage is very common, I highly recommend trying red cabbage if you haven’t yet.  It is packed full of nutritional benefits, way beyond what you might think. For starters it improves immunity and contains anti-aging properties because of the rich sources of Vitamin C and Vitamin E.  Various minerals, especially sulfur which is present in a high quantity in red cabbage, is involved in cleaning the bowels and aids in proper digestion.  And one of the best health benefits that always amazes me is red cabbage contains 36 different anti- cancer chemicals.

Well my salad actually turned into a slaw once I got home with all my ingredients, but I have to say…it is one of the best beet slaw’s I have ever tasted!  Chalked full of healthy veggies and a little sweetness, along side an awesome light dressing.  When I make new recipes, I usually wait to post for about a week or so, but this one is just too good to not post for you right away.  It will be perfect for your Mother’s Day brunch or lunch tomorrow, and you will be amazed on how easy the recipe comes together.  Less than 15 minutes and you have a beautiful and delicious slaw….salad….whatever you want to call it for everyone at the table!

Ingredients for Beet Slaw:

1/2 medium sized red cabbage, shredded

1 large yellow beet, shredded

1 Fuji apple, shredded

3 stems of red chard

handful of chopped parsley

beetslaw2

Ingredients for Vinaigrette:

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/4 cup raw honey

dash of sea salt and freshly ground black pepper

1 teaspoon Sriracha

vinegarette

 

Directions:  Place all Beet Slaw ingredients in a large bowl and get in there with your hand to mix well.  Add as much vinaigrette as you want and mix again, this time with tongs.  If you have the time, chill in the refrigerator for 30 minutes, but if not it’s no big deal.  Serve.

beetslaw

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