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Red Cabbage And Beet Slaw Salad With Currant Dressing

fast.cook's picture
Ingredients
  Red cabbage 1 Pound, trimmed of core, then shredded with knife
  Sliced beets 1 Can (10 oz), drained and sliced into sticks (julienned)
  Walnut pieces 1 Cup (16 tbs)
  Dried currants 1⁄4 Cup (4 tbs), dried (A Couple Handfuls)
  Water 1⁄2 Cup (8 tbs)
  Apple cider vinegar/White vinegar 1⁄4 Cup (4 tbs)
  Brown sugar 3 Tablespoon
  Red currant jelly 1⁄2 Cup (8 tbs) (Prepared)
  Extra virgin olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a salad bowl, mix cabbage and beets, and sprinkle with walnuts.
2) Heat a small pot, add currants, water, lemon juice, vinegar and brown sugar, and bring to a boil.
3) Reduce heat and simmer for 5 minutes. Stir to dissolve sugar and transfer mixture to a bowl.
4) Mix in currant jelly and oil. Pour it over slaw salad.
5) Season with salt and pepper and toss to coat evenly with dressing.
6) Add more seasoning if needed and serve.

SERVING
7) Serve immediately or serve chilled.

NOTE
The salad can be stored up to 3 days in the refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Currant
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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