To save time, use a food processor to shred cabbage and carrots for coleslaw.
Yield: 6 servings.
Ingredients
- Coleslaw Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp. beet juice
- 2 tsp. Dijon mustard
- Coarse salt and freshly cracked pepper, to taste
- 1/3 cup olive oil
- Red Cabbage Coleslaw
- 1 carrot, peeled and julienned
- ½ red cabbage, shredded
- 3 gherkins, finely chopped
Method
- To make dressing: In a small bowl add, apple cider vinegar, beet juice and Dijon mustard. Season with salt and pepper. Whisk to combine. Whisk in oil.
- Add carrots, red cabbage and gherkins to large bowl. Add dressing and toss to coat. Season to taste.