09 July, 2012

Beet and Cabbage Slaw

One small head of cabbage (about the size of a small musk melon)
6-8 medium size beets
1.5 Cups Miracle Whip
2 tablespoons yellow mustard (I used Heinz) 
1/2 cup Fennel (chopped)
2-3 teaspoons Kosher salt 
1/2 cup red wine vinegar
Pepper and paprika to taste (about 1/2 tsp each for mine)

Slice beets thin (1/8 in.) and cut in half, depending on size. Slide cabbage intro strips or dice. Put in bowl with vinegar and salt, mix/toss and let sit for about 4 minutes. Drain vinegar, add Miracle Whip, mustard, fennel, pepper and paprika. Stir and put in fridge for 3 hours. Enjoy!

1 comment:

  1. Kind of sounds yummy! Different than my plain jane foods haha. But yummy!