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Cabbage, Carrot, and Beet Salad

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Serves 4


3 cups shredded cabbage
½ pound carrots, grated
1 pound beets, peeled and grated
salt and black pepper to taste

Dressing Ingredients:

¼ cup strong mustard
1 tablespoon sugar
salt and pepper to taste
½ cup mayonnaise
2 tablespoons fresh dill
olive oil


  1. Put the mustard, sugar, salt, pepper, mayonnaise, and dill in a bowl and beat to blend. Add the oil as needed to reach the desired consistency.
  2. Taste and adjust the seasoning. (Can be refrigerated for up to one day.)
  3. Toss the cabbage, carrots, and beets with just enough dressing (about ½ cup) to coat the vegetables evenly.
  4. Season to taste with more dressing and salt and pepper.
  5. Chill well and serve.

This recipe was modified from The Best Recipes in the World, Mark Bittman, 2005.

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