Beets and purple cabbage...
Hmmm... I guess I was in a purple mood? ;-)
So I got them home and had the crazy idea to make sugar free cole slaw since beets are so sugary sweet. The experiment began with shredding the beet and pouring a little vinegar over it.
The cabbage was shredded and tossed in with golden raisins and sunflower seeds. Mayo was added and everything was stirred. Talk about tasty!
What pretty colors!
I did not do a good job recording exactly what was added... Here's my best guess.
About half of one gorgeous organic beet
About one quarter of one beautiful purple cabbage
One cup golden raisins
One cup sunflower seeds
One fourth cup white vinegar
One cup of mayo
Shred the beet and let it hang out in the vinegar. Shred the cabbage. Toss it and everything else into the bowl. Stir. Gobble. Added bonus: purple tongue!
Thanks for sharing in the joy of organic vegetables! ;-) -Marci
Hi, Julie! We would love to joing your party! Thank you for the invitation! -MarciReplyDelete
Thanks for linking up this great recipe @CountryMommaCooks link and great party. Hope to see you again tomorrow:)ReplyDelete
I'm sure this would be great in a burger. In New Zealand the traditional burger always had a slice of beetroot in it. Thanks for linking up with Food on Friday. CheersReplyDelete
thanks for linking up with food on friday - cheersReplyDelete
That does make a beautiful dish! Thanks for sharing on the Summer Salads Party. Pinned!ReplyDelete
This sounds quite tasty, healthy and easy to make. Purple is my color. Thanks for sharing on Real Food Fridays. Pinned & tweeted!