Beet Red Slaw


With Valentine’s Day fast approaching, I thought I’d get in the spirit with some pink recipes. Naturally pink recipes that is, no artificial food coloring in my kitchen.  Whenever I want to add some color to my dishes, I turn to beets.  They never fail to give everything a bright, magenta hue (including hands and shirts!).  They’re basically as nutritious as they are colorful.  I love when fashion meets health ;P


This slaw is quick to throw together and super flavorful.  One recipe makes about 6-8 servings and you can easily double the recipe and have enough for a large party.  Or, lots of leftovers for the rest of the week:)  I made a big batch of this slaw on Saturday as a side for a smoked pork shoulder (courtesy of my dad), and I have been eating it every since.  There is nothing quite like a bowl of smoked pulled pork topped with homemade slaw!  Not surprisingly, I make this recipe quite a lot in the summer during BBQ season and it’s always a hit.  The secret is making your own mayo; it is much more flavorful, not to mention free of all the processed crap.  You can make this vegan by simply using a vegan mayo.

Brighten up your Valentine’s day menu or any meal with a helping of this gorgeous and delicious beet slaw.

ps.  I finally got my computer back!  Everything is good again.

Beet Red Slaw

1/2 head cabbage, shredded*
1/2 red onion, sliced thin
2 small beets (or one large one), peeled and grated
2 carrots, peeled and grated (I used a yellow and orange variety)
1/3 cup real deal mayo**
2 Tbsp unfiltered apple cider vinegar
3/4 tsp celery seed
salt and pepper, to taste

*to shred the cabbage, I usually slice it thin by hand, however you can use your food processor or a cheese grater.
**to make this vegan, use a vegan mayo

Directions:
Add everything to a large bowl and mix well.  Season with salt and pepper, to taste.  For best results, make at least 2-3 hours ahead of time.  This allows the flavors to develop while resting in the fridge.

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