These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.
Ingredients
Makes 6 to 8 servings
Beet salad:
2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Cabbage salad:
1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint
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For beet salad:
Step 1
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
-
For cabbage salad:
Step 2
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
Nutrition Per Serving
Per serving: 190.7 kcal calories
71.9 % calories from fat
16.0 g fat
1.7 g saturated fat
0 mg cholesterol
12.5 g carbohydrates
3.4 g dietary fiber
7.5 g total sugars
9.1 g net carbohydrates
2.1 g protein
#### Nutritional analysis provided by Bon Appétit
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, ,Low-Carb
, These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.IngredientsMakes 6 to 8 servingsBeet salad:2 tablespoons Sherry wine vinegar2 teaspoons Dijon mustard5 tablespoons safflower oil3 large raw beets, peeled, coarsely gratedCabbage salad:1/4 cup distilled white vinegar1 tablespoon soy…
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, 8
, Low-Carb
, Keto-Friendly,Vegan,Vegetarian,Pescatarian,Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Kosher
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, Ingredients:
- 2 tablespoons Sherry wine vinegar
- 2 teaspoons Dijon mustard
- 5 tablespoons safflower oil
- 3 large raw beets, peeled, coarsely grated
- 1/4 cup distilled white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 5 tablespoons safflower oil
- 6 cups very thinly sliced green cabbage
- 2 tablespoons chopped fresh mint
,
, These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.IngredientsMakes 6 to 8 servingsBeet salad:2 tablespoons Sherry wine vinegar2 teaspoons Dijon mustard5 tablespoons safflower oil3 large raw beets, peeled, coarsely gratedCabbage salad:1/4 cup distilled white vinegar1 tablespoon soy sauce1 tablespoon sugar5 tablespoons safflower oil6 cups very thinly sliced green cabbage2 tablespoons chopped fresh mintFor beet salad:Step 1Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.For cabbage salad:Step 2Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.Nutrition Per ServingPer serving: 190.7 kcal calories 71.9 % calories from fat 16.0 g fat 1.7 g saturated fat 0 mg cholesterol 12.5 g carbohydrates 3.4 g dietary fiber 7.5 g total sugars 9.1 g net carbohydrates 2.1 g protein#### Nutritional analysis provided by Bon Appétit
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