Beet Super Slaw With Honey Mustard Vinaigrette
PREP & COOK TIME: 10 MINUTES
Winning Recipe by Fiona G. of Texas
Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
- 1/2 head red cabbage, thinly sliced
- 1/3 cup toasted walnuts
- 2 tablespoons sunflower seeds
- 1/2 bell pepper, sliced, any color
- 1/2 cup wild blueberries
8 large strawberries, sliced or quartered
Honey Mustard Vinaigrette
- 1/3 cup honey
- 1/3 cup mustard, Dijon or other
- 3 tablespoons olive oil
- 1 teaspoon black pepper
Directions
Makes 4 servings.
- In a large bowl, mix together beets, red cabbage, walnuts, sunflower seeds, bell pepper, blueberries, and strawberries.
- Pour vinaigrette ingredients into a small jar. Close the jar vigorously.
- Divide slaw among 4 bowls and top with dressing.
- Serve chilled or at room temperature.
