[Boise Co-op: Adventures in Cooking!] Beet and Cabbage Salad

[Boise Co-op Cooks]

Ingredients:

• 2 tablespoons Sherry Wine Vinegar

• 2 teaspoons Dijon Mustard

• 10 tablespoons Safflower Oil

• 3 large raw Beets, peeled, coarsely grated

• 1/4 cup distilled White Vinegar

• 1 tablespoon Wheat-Free Tamari

• 1 tablespoon Sugar

• 6 cups very thinly sliced Green Cabbage

• 2 tablespoons chopped fresh Mint

Preparation:

Whisk vinegar, mustard, wheat-free tamari, and sugar in another large bowl. Gradually whisk in oil, then mix in beets. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

This recipe has been brought to you by the Boise Coop Promotional Team!!

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Posted By Boise Co-op Cooks to Boise Co-op: Adventures in Cooking! at 6/03/2010 12:04:00 PM