Summer Beet Slaw
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inspiration: We wanted something that was summery, tasty, and healthy. There is an amazing beet salad that is typical of Russian cuisine that has only shredded beets, garlic, walnuts, and mayonnaise. We combined that with a classic American red cabbage cole slaw and the result was fantastic. This will definitely be in our summer salad staples from now on!
ingredients:
- 3 red beets, cooked and peeled
- 6 carrots, raw and peeled
- 1 small head of red cabbage (or 1/2 a large one)
- 2 cloves garlic, whole and peeled
- 1/2 cup almonds or walnuts
- 1 cup mayonnaise
- salt and pepper to taste
method: First toast the nuts in an oven or on the stovetop till just golden brown, and set aside to cool.
Most of the salad can be made in a food processor with a steel chopping blade, a shredding blade and a slicing blade. Prepare all your vegetables; the beets, carrots, cabbage, and garlic. With a shredding blade, shred the carrots and beets and move into a large mixing bowl. With a slicing blade, slice the cabbage and place in the large mixing bowl. With the steel chopping blade, pulse the garlic cloves and nuts till chopped (not a paste, but a fine chop).
To the large mixing bowl, add the mayonnaise and salt and pepper and mix to combine and refrigerate till ready to serve.
entertaining notes: This salad can be made ahead about 1 day and it actually gets better the next day.
Yields: makes about 8 cups of salad (about 8 servings)
