Beet and Cabbage Salads

By neysa

by Jerome Navarre

Ingredients

• 2 tablespoons Sherry wine vinegar
• 2 teaspoons Dijon mustard
• 5 tablespoons safflower oil
• 3 large raw beets, peeled, coarsely grated
• 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

For beet salad:

Whisk vinegar and mustard in
large bowl. Gradually whisk in oil, then mix
in beets. Season with salt and pepper.

For cabbage salad:

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.

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