I love looking for inspiration and sometimes the source can be surprising. Such is the case for this delicious slaw made of beets and red cabbage. Both ingredients were left over from “experiments” with natural dyes for color Easter eggs a few weeks ago. I decided to combine the ingredients with really fantastic results for a modern twist on a traditional classic. The color is vibrant and the taste is crisp and fresh. This will definitely be a a go to side dish for many of my summer barbecues.

From by the bay wishing you vibrant food memories!

Maryann

1 head red cabbage, finely shredded

4 tablespoons red beet, coarsely grated

1/2 cup vegetable oil

1/2 cup apple cider vinegar

1/4 cup granulated white sugar

fine sea salt and fresh ground black pepper to taste

2 ounces crumbled goat cheese

Place red cabbage and grated beet into a bowl. In a medium sauce pan add the oil, vinegar and sugar and bring to boil until the sugar is dissolved. Pour the hot dressing over the cabbage and beet, add salt and pepper and mix well. Let stand for 1 hour at room temperature before serving or cover and place in the refrigerator until ready to serve. Sprinkle the crumbled goat cheese on top of your salad right before serving.