Pink & blue slaw
3
Points®
Total time: 2 hr 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Grated red beets are mixed into traditional slaw ingredients, like cabbage and onions, to create a salad with a vibrant pink hue. You can use green, savoy, or red cabbage here; they will all work perfectly. The creamy saltiness from the blue cheese and the sweet crunch from pecans add so much flavor that a little goes a long way. Be sure to give the slaw a few hours in the fridge to soften the texture of the cabbage and for the flavors to infuse.
Ingredients
Apple cider vinegar
½ cup(s)
Packed light brown sugar
3 Tbsp
Dry mustard
1 tsp
Kosher salt
¼ tsp, or more to taste
Black pepper
¼ tsp, coarsely ground, or more to taste
Green cabbage
4 cup(s), shredded, shredded purple or green cabbage
Uncooked onion
1 cup(s), chopped, halved and thinly sliced small red or white onion
Uncooked beets
1 cup(s), shredded peeled raw red beets (from about 1 large beet)
Blue cheese
¼ cup(s), crumbled, not packed, crumbled
Unsalted pecan halves (raw or dry roasted, unsalted, no sugar added)
3 Tbsp, chopped, toasted, broken into pieces
Instructions
1
In large bowl, whisk vinegar, sugar, mustard powder, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Mix in cabbage, onion, and beet. Season to taste with salt and black pepper. Cover salad and refrigerate for 2 hours or up to 8 hours. Just before serving, mix salad and top with cheese and nuts.
2
Serving size: 1⁄2 cup
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