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    You are in: Home / Recipes / Cabbage & Beet Slaw Recipe
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    Cabbage & Beet Slaw

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Chef #296787's Note:

    From Bon Appétit, November 1991. It goes really well with Corned Beef Bunwiches - Corned Beef Bunwiches. Prep time can be reduced by using canned sliced beets.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.
    2. 2
      Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
    3. 3
      Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

    Ratings & Reviews:

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    Nutritional Facts for Cabbage & Beet Slaw

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 217.6
     
    Calories from Fat 184
    84%
    Total Fat 20.5 g
    31%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 60.7 mg
    2%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 2.5 g
    10%
    Sugars 6.0 g
    24%
    Protein 1.6 g
    3%

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