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  • Cabbage, Carrot, and Beet Salad

  • Cabbage Carrot and Beet Salad

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    Recipe card click here.

  • 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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