Cabbage and Beet Salad

• About 3 cups shredded cabbage (1/2 pound, more or less)
• 1/2 pound carrots, grated
• 1 pound beets, peeled and grated
• 1/2 cup Mustard Dill Sauce (page 608), or to taste
• Salt and black pepper to taste

1. Toss the cabbage, carrots, and beets with just enough dressing to coat the vegetables evenly.
2. Season to taste with more dressing and salt and pepper.
3. Chill well and serve.

cabbage, carrots, beets, dill sauce, salt

Taken from www.epicurious.com/recipes/food/views/cabbage-and-beet-salad-385966 (may not work)