Author: Lia Soneson
This beet and cabbage slaw is a refreshing side dish to pair with grilled pork. The zingy citrus
dressing nicely complements the earthy beets and crunchy cabbage.
Serving Size: 6-8
4 small steamed and peeled beets, thinly sliced
1 head romaine lettuce, finely sliced
1/2 small red cabbage, finely sliced
1/4 cup cilantro, minced
3 scallions, sliced
3 tablespoons olive oil
2 tablespoons apple cider vinegar
Juice of 1/2 orange
Juice of 1 lime
1 teaspoon brown sugar
1/4 teaspoon cumin
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1. Whisk together the dressing ingredients in a small bowl.
2. Slice the beets and cabbage into very thin slices using a handheld mandoline or sharp knife
and cutting board. Chop the lettuce and scallions and mince the cilantro. Toss the prepped
vegetables together in a large bowl.
3. Drizzle the dressing over the vegetables at least 20 minutes prior to serving, (but no longer
than 2 hours prior) to allow the flavors to fuse together. Keep refrigerated before serving.
Pairs well with the Jerk Pork Tenderloin recipe.