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Red Cole Slaw |
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Serves: 6 Print this Recipe3 cups red cabbage chopped 1 16-ounce can beets diced, drained 3/4 cup red onions chopped 1/3 cup cider vinegar 3 tablespoons brown sugar 1 tablespoon vegetable oil 1 teaspoon salt 1/2 teaspoon caraway seeds 1/8 teaspoon black pepper Red onion slices In a large bowl, combine red cabbage, beets and red onion; set aside. In a small saucepan, mix vinegar, brown sugar, oil, salt, caraway seeds and pepper. Over medium-high heat, bring to a boil. Pour over cabbage mixture; toss well. Cover and chill at least 4 hours or overnight, stirring occasionally. To serve, garnish with red onion slices. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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