Grated beets and thinly sliced cabbage are tossed with a sweet and sour caraway vinaigrette.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 8 ounces beets, peeled
- 1/4 small red cabbage, thinly sliced (about 2 cups)
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons 1/2-inch long chopped chives
Instructions
- Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
- Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 249 mg |
Reviews
Easy to make and tasty too! It’s giving coleslaw vibes but not bogged down with mayo, a little bit of sweet but healthy.