Recipe information
Yield
8 Servings
Ingredients
Beet Salad
2
tablespoons Sherry wine vinegar
2
teaspoons Dijon mustard
5
tablespoons safflower oil
3
large raw beets, peeled, coarsely grated
cabbage salad
1
/4 cup distilled white vinegar
1
tablespoon soy sauce
1
tablespoon sugar
5
tablespoons safflower oil
6
cups very thinly sliced green cabbage
2
tablespoons chopped fresh mint
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Preparation
beet salad
Step 1
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
cabbage salad
Step 2
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
Nutrition Per Serving
8 servings
1 serving contains the following: Calories (kcal) 190.7 %Calories from Fat 71.9 Fat (g) 16.0 Saturated Fat (g) 1.7 Cholesterol (mg) 0 Carbohydrates (g) 12.5 Dietary Fiber (g) 3.4 Total Sugars (g) 7.5 Net Carbs (g) 9.1 Protein (g) 2.1