Purple Slaw with Ginger Vinaigrette
1 small head red cabbage
1 medium red beet
½ firm apple or peach
2 tablespoons rice vinegar
1½ tablespoon local honey
1 inch piece of ginger, peeled and grated
4 tablespoons vegetable oil
salt and black pepper, to taste
Wash cabbage, cut into wedges, and remove the tough core. Slice wedges into thin strips and place in a medium size bowl. Skin beet using a vegetable peeler or paring knife. Using food processor or hand-held grater, shred beet and add to the bowl. Peel apple and cut into quarters. Slice into thin triangles and add to bowl.
In a small bowl, mix vinegar, honey, and ginger. Add vegetable oil and whisk to combine. Season with salt and pepper. Pour dressing over vegetables and toss to coat. Let stand 20-30 minutes before serving, tossing every 5 minutes so dressing slightly wilts the cabbage.
(Serves 6-8)
STORAGE
Beets: You can store beets with their greens in a produce bag for up to two weeks in the coldest part of your refrigerator. If you need to snip the greens to fit the beets in a bag, store them separately and cook them the same way you would collards, turnip or mustard greens.
STORAGE Cabbage: Put whole cabbage in a produce bag and place in the coldest section of the refrigerator. It will keep that way for up to two weeks, but once you cut it, you need to use within a few days.
1 small head red cabbage
1 medium red beet
½ firm apple or peach
2 tablespoons rice vinegar
1½ tablespoon local honey
1 inch piece of ginger, peeled and grated
4 tablespoons vegetable oil
salt and black pepper, to taste
Wash cabbage, cut into wedges, and remove the tough core. Slice wedges into thin strips and place in a medium size bowl. Skin beet using a vegetable peeler or paring knife. Using food processor or hand-held grater, shred beet and add to the bowl. Peel apple and cut into quarters. Slice into thin triangles and add to bowl.
In a small bowl, mix vinegar, honey, and ginger. Add vegetable oil and whisk to combine. Season with salt and pepper. Pour dressing over vegetables and toss to coat. Let stand 20-30 minutes before serving, tossing every 5 minutes so dressing slightly wilts the cabbage.
(Serves 6-8)
STORAGE
Beets: You can store beets with their greens in a produce bag for up to two weeks in the coldest part of your refrigerator. If you need to snip the greens to fit the beets in a bag, store them separately and cook them the same way you would collards, turnip or mustard greens.
STORAGE Cabbage: Put whole cabbage in a produce bag and place in the coldest section of the refrigerator. It will keep that way for up to two weeks, but once you cut it, you need to use within a few days.
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