Colorful Coleslaw with Beet Juice Vinaigrette

The steps below follow the order of the work for this starters project.

It’s tailgating season! Make sure you have this scrumptious staple at the game. This colorful coleslaw with beet juice vinaigrette is a lighter, healthier version of the go-to.

 

Colorful Coleslaw with Beet Juice Vinaigrette

Colorful Coleslaw with Beet Juice Vinaigrette Author: Foodieaholic Serves: 6-8 Ingredients

• [b]COLESLAW[/b]
• 1/2 head green cabbage, sliced thin to shred
• 1/2 head red cabbage, sliced thin to shred
• 2 large carrots, thinly sliced (on the bias)
• 6 scallions, thinly sliced (on the bias)
• 1 red pepper, cut into julienne strips[br][br]
• [b]VINAIGRETTE[/b]
• 1/4 cup Biotta Beet Juice*
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 lime, juiced
• 1 small shallot, minced
• 1/4 cup olive oil
• Sea salt and freshly ground pepper, to taste

Instructions

1. Prepare all coleslaw vegetables as directed. Toss together in a large bowl.
2. To prepare the vinaigrette, add beet juice, balsamic vinegar, Dijon mustard, lime juice and shallot to a small bowl. Whisk together.
3. Drizzle in olive oil while continuing to whisk. Season with salt and pepper.
4. Drizzle desired amount of vinaigrette over coleslaw. Serve immediately.
5. Refrigerate and save any remaining vinaigrette for use on any vegetable salad.

Notes *NOTE: For a soft, rich beet juice flavor, reduce 1 cup beet juice over medium heat for about 30 minutes, until you achieve 1/4 cup in volume. Set aside to cool before using. 3.2.2708

 

Special thanks to Biotta for sharing this light and delicious side dish.