Red cabbage, beet and currant salad

 Print This Post | This page as PDF

A festival of colors and flavor.

Serving Size: 4

Ingredients:

• 1 lb. red cabbage, thinly sliced
• 1 can spiced beets drained, sliced as matchsticks
• 1 cup walnut pieces
• 1/4 cup redcurrant berries
• 1/2 cup water
• 1 lemon, juiced
• 1/4 cup vinegar
• 2 tbs. brown sugar
• 1/2 cup red currant jelly
• 1/2 cup soy cream
• salt to taste
• freshly-ground black pepper to taste
• extra currants as garnish

Directions:

1. Combine cabbage and beets in a mixing or salad bowl.
2. Sprinkle the slaw salad with walnuts.
3. Bring the currants, water, lemon juice, vinegar and brown sugar to a simmer in a small pot.
4. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl.
5. Whisk in currant jelly and soy cream.
6. Pour dressing over the slaw salad.
7. Add the red currents
8. Toss salad to coat evenly with dressing.
9. Adjust seasonings with salt and pepper and serve garnished with additional currants.

Notes:

Adapted from Food down under

This entry was posted on Monday, July 2nd, 2007 at 11:29 am and is filed under Beet, Ingredients, Meals, Red Cabbage, Redcurrant, Salads. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.