We think it’s cool – but it’s got a little heat from horseradish that elevates it beyond the cabbage-in-mayonnaise we grew up on. This is a great accompaniment to grilled meats, fish or veggie burgers.
4 tablespoons Picual extra virgin olive oil
3 tablespoons Cherry Balsamic Vinegar
1 tablespoon prepared horseradish (more or less to taste)
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1 cup paper-thin slices red onion
8 cups very thinly sliced red cabbage (about 1 1/4 pounds)
salt and pepper to taste
(Too sweet for you? Add a tablespoon of white or apple cider vinegar)
Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
Refrigerate covered one hour or overnight. Toss before serving.