Potluck Dish

Sep 5, 2011

By Rick Heath from Bolton, England (Flickr) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

It’s Labor Day, the end of summer!  I loved this summer and I hope you did, too.  Here’s something tasty I’m bringing to today’s potluck gathering:

Crimson Coleslaw (from Bon Appetite via Epicurious.com)

5 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
2 tabplespoons prepared white horseradish
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1 cup paper-thin slices red onion
8 cups very thinly sliced red cabbage (about 1 1/4 pounds)

Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend.  Add beets & onion; toss to blend.  Heat remaining 1 tablespoon of oil in heavy large skillet over medium -high heat.  Add cabbage and toss until wilted and just crisp-tender, about 3 minutes.  Stir into beet mixture.  Season to taste with salt & pepper.  Let stand 10 minutes before serving, stirring occasionally.

Happy celebrating!