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

1. Thinly slice both kinds of cabbage and discard tough ribs; place in large bowl.
2. Cut onion lengthwise in half, then cut each half crosswise into paper-thin slices.
3. Add onion to cabbage.
4. In small bowl, with wire whisk or fork, mix mayonnaise, vinegar, sugar, mustard, salt, and pepper.
5. Add to cabbage mixture and toss to coat well.
6. Cover bowl with plastic wrap and refrigerate at least 3 hours before serving to allow flavors to blend.
7. Meanwhile, rinse beet leaves with running cold water and pat dry with paper towels.
8. Cut beet leaves into julienne strips; wrap with plastic wrap and refrigerate until ready to serve salad.
9. 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)