Recipe for cooking ruby red slaw

Super Salad Recipes :: Coleslaw

Ruby Red Slaw

4 C. finely sliced or shredded red
    cabbage (1/2 sm. head)
2 C. slivered or cooked beets
1 med. red onion, finely sliced
1/3 C. mayonnaise
1/3 C. raspberry vinegar
1/2 tsp. celery seed
1 tsp. sugar
1/2 tsp. salt
Several good grinds black pepper
1 shallot, finely minced

Mix together cabbage, beets and onion.

In a separate bowl Mix together mayonnaise, vinegar, celery seeds, sugar, salt, pepper and shallot. Whisk to blend thoroughly. Pour the dressing over the vegetables and toss lightly to blend. Chill, then taste and adjust seasonings, if necessary.

Servings 6 to 8.