Red Cabbage Slaw with Apples, Beets, and Dill
As we prepare for the upcoming holiday season, I’m thinking about all the buttery cookies, aromatic spiced breads, and Norwegian celebration meals I want to make. But the truth behind my work as a food writer and author is that there are many meals between the sweet treats you see on my blog, Instagram, and in my email newsletter. And despite all the sweets I post, I’m making a point to prioritize eating foods that make my body feel its best. The recipe I’m sharing today is one of those that fuels the body with a medley of raw produce yet tastes irresistible as well, thanks to the creamy dressing, a touch of sweetness, and a scattering of fresh herbs. While this red cabbage slaw with apples, beets, and dill is quick enough to make on a weeknight, it would be equally as lovely served as an accompaniment for a holiday feast.
I make this one of two ways: hand-cutting the vegetables and apple as listed below, or shredding them in the food processor. We’re split in my home as to which version is better. If you appreciate being able to tell what you’re specifically eating in each bite, then cut the ingredients by hand. If you prefer the flavors blending into a cohesive side dish, the the food processor will be your friend. Either way, this is a new favorite in our home.
Red Cabbage Slaw with Apples, Beets, and DillBy Daytona Strong (www.outside-oslo.com)
- 1 pound red cabbage shredded
- 1 medium beet (8 ounces) peeled and trimmed, julienned
- 1 red apple (8 ounces) corred, julienned (peel is okay to leave on)
- 1/2 cup mayonnaise use a good-tasting, neutral-flavored one
- 2 tablespoons lemon juice
- 1/2 teaspoon salt or to taste
- 2 tablespoons chopped fresh dill
- In a large bowl, mix cabbage, beet, and apple. In a small bowl, mix mayonnaise, lemon, and salt. Pour the dressing over the vegetables and stir to combine. Transfer to a serving dish and refrigerate until ready to serve (this can be done a few hours in advance).
- Garnish with fresh dill and serve.
Sounds great, will try xxx
Julie A Stoehr
Is the beet pickled or is it a raw beet