FREE DOMESTIC SHIPPING ON ORDERS OVER $125 (USPS)... FREE DELIVERY IN THE PASADENA AREA

Not-Cool Coleslaw


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.

8 servings

 Ingredients

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)

Preparation

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.