• Mindy

Beet Slaw

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.


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