I had a beet and some cabbage in the fridge that I wanted to use. A quick internet search turned up Carla Hall’s Beet, Carrot & Cabbage Slaw with Spicy Lemon-Ginger Vinaigrette. Since I didn’t have everything on hand and I’m trying to cut back on the oil, I modified it a bit. The sweetness of the beets and the spiciness of the ginger made this an unexpectedly tart and tangy treat, with the oil proving wholly unnecessary.
1 large beet (julienned)
1 small purple cabbage (thinly sliced)
1 lemon (zest and juice)
2 teaspoons chopped spring onions
2 tablespoons rice vinegar
1 tablespoon mirin
1/2 teaspoon chili flakes
1 ” fresh ginger (peeled and grated)
Celery salt and freshly ground black pepper
Directions
1 – Combine the vegetables with lemon zest and onion.
2 – In a small bowl, whisk together remaining ingredients with lemon juice.
3 – Season with salt and pepper.
4 – Toss vegetables in dressing.