Inspired by color, try this delicious beet red coleslaw recipe. Coleslaw salad an important side dish keeps for days in the fridge.
1 small red cabbage
1 red onion
1 tablespoon kosher salt
1/3 cup apple cider vinegar
1/4 cup Dijon mustard, whole grain
1 tablespoon fennel seeds
1 teaspoon paprika
Shred the beet, cabbage, carrots and onion in a food processor, mandoline, or thinly slice by hand.
Place in a large mixing bowl. Add the kosher salt and mix well.
Carefully mix or use a small blender to combine the apple cider vinegar, fennel seeds, mustard and paprika. Add to the shredded vegetables and mix well.
Scoop into quart-sized plastic containers. Refrigerate for at least 2 hours before serving.