Cabbage and Beet-Green Slaw
- 1 head green cabbage
- 1 head red cabbage
- 1 medium red onion
- 3/4 c. mayonnaise
- 1/4 c. cider vinegar
- 2 tbsp. sugar
- 2 tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 3 c. beet leaves or spinach leaves
- Thinly slice both kinds of cabbage and discard tough ribs; place in large bowl.
- Cut onion lengthwise in half, then cut each half crosswise into paper-thin slices.
- Add onion to cabbage.
- In small bowl, with wire whisk or fork, mix mayonnaise, vinegar, sugar, mustard, salt, and pepper.
- Add to cabbage mixture and toss to coat well.
- Cover bowl with plastic wrap and refrigerate at least 3 hours before serving to allow flavors to blend.
- Meanwhile, rinse beet leaves with running cold water and pat dry with paper towels.
- Cut beet leaves into julienne strips; wrap with plastic wrap and refrigerate until ready to serve salad.
- To serve, toss julienne beet leaves with cabbage mixture.
green cabbage, red cabbage, red onion, mayonnaise, cider vinegar, sugar, mustard, salt, ground black pepper, beet leaves
Taken from www.delish.com/recipefinder/cabbage-and-beet-green-slaw-1412 (may not work)