Ingredients Jump to Instructions ↓

  1. green cabbage

  2. 1 head(s)

  3. (medium (about 2 pounds))

  4. red cabbage

  5. 1 medium red onion

  6. 3/4 cup(s) mayonnaise

  7. 1/4 cup(s) cider vinegar

  8. 2 tablespoon(s) sugar

  9. 2 tablespoon(s) Dijon mustard

  10. 1 teaspoon(s) salt

  11. 1/2 teaspoon(s) coarsely ground black pepper

  12. 3 cup(s) (loosely packed)

  13. beet leaves or spinach leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. To serve, toss julienne beet leaves with cabbage mixture.


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