Recipe information
Yield
8 Servings
Ingredients
5
tablespoons olive oil, divided
3
tablespoons cherry balsamic vinegar* or regular balsamic vinegar
2
tablespoons prepared white horseradish
1
cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1
cup paper-thin slices red onion
8
cups very thinly sliced red cabbage (about 1 1/4 pounds)
Need to make a substitution?
Preparation
Step 1
Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
Step 2
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.