Рецепт Cabbage, Beet and Carrot Slaw
Cabbage, Beet and Carrot Slaw
Try this amazing Cabbage, Beet and Carrot Slaw recipe for something different to serve at your next backyard barbecue or along side your favorite fish sandwich.
I wanted something different than the tried and true coleslaw or even broccoli salad. I think the mix of cabbage, beets and carrots is wonderful and the dressing brightens it all up. I must say it was a hit at the dinner table and will definitely be staying at the top of my go-to-salads at the next backyard barbecue!
Cabbage, Beet and Carrot Slaw
Ingredients
- 2 garlic cloves, crushed
- ¾ cup golden raisins
- ¼ cup white wine vinegar
- 4 cups cabbage, thinly sliced
- 6 medium carrots (about 1 lb.), peeled, julienned
- 2 medium beets (any color; about 1 lb.), peeled, julienned
- ½ cup (packed) fresh flat-leaf parsley leaves
- 3 Tbsp. fresh lemon juice
- ½ tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- ¾ cup unsalted, shelled raw pistachios
Instructions
Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add cabbage, carrots, beets, pistachios, parsley, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
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