A Bitten Word Recipe
A Bitten Word Recipe
While our Indoor Pulled Pork was roasting away in the oven, making our house smell all kinds of wonderful, we contemplated what we wanted to serve on the side.
We're of the school that believes baked beans are a must when barbecue is involved, so that was a no-brainer.
But we also wanted something lighter, like a salad. Rummaging through the fridge, there was no lettuce to be found. In fact, it looked as if everything green had headed for the hills. (Maybe they're vacationing in Florida?)
There was some red cabbage, though, which made us think that a slaw might be order. But what to put in the slaw? The only other potential ingredient we had on hand was a bag of beets. Beets in slaw? We'd give it a go!
We've never made a true cole slaw (although we have made a couple salads in the slaw family). But we have eaten our fair share of the mayonnaise-laden-slaw-fixins-in-a-bags variety, the staple of church suppers, fish fries and many a Southern gathering.
Our grandmothers might not approve of adding beets to slaw (and would likely tell us this contraption still isn't really slaw), but we figured the beets might be a wonderful compliment to the cabbage. (They'd also probably make the dish -- and our kitchen -- look like a crime scene. But that's okay.)We began by roughly shredding the cabbage. Not wanting to cook the beets, which can be a pain, we peeled one, and then using a hand-grater to shred it into the bowl with the cabbage. It was all quite easy and only took a few minutes.
We wanted to dress the slaw with a bright flavor, so we made up a simple ginger vinaigrette and tossed it with the cabbage and beets, allowing the slaw to sit for a bit while the flavors combined.
Turns out, beets and cabbage make one knockout slaw! Interestingly, the beet flavor (and color) is very much present but it's hard to spot the beets themselves in the slaw. The vinaigrette really brought it all together, making for a very tasty salad.
If you're not serving this with barbecue, perhaps you can work it into your red-themed Valentine's Day menu. We're thinking you can serve it with steak tartare, a nice red wine, and a red velvet cake for dessert.
Cabbage-Beet Slaw with Ginger Vinaigrette
A recipe from TheBittenWord.com
1 small head red cabbage
1 medium-sized beet
2 tablespoons rice vinegar
4 tablespoons oil (vegetable or canola)
1 1/2 tablespoon honey
1-inch piece of ginger, peeled and grated
Salt & pepper to taste
Chop the cabbage into 4 wedges. Trip away any any of the tougher core. Cut the remaining cabbage into thin strips. Place in a bowl.
Peel the beet using a vegetable peeler. Using a hand-held grater or box grater, shred the beet into the bowl with the cabbage, being careful to not stain clothes with beet juice.
Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to combine. Add salt and pepper to taste.
Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving, tossing regularly. Add salt and pepper if needed, and serve.