Saturday, June 7, 2008


Here's an easy coleslaw, which I took to a potluck tonight.

Thinly slice a small head of green cabbage, and transfer to a large salad or mixing bowl. Wash, peel, and grate one bunch (raw) red beets, and add to salad. Wash and grate (but young carrots do not need peeling) half a bunch carrots, and add these as well. Sprinkle with generous doses of salt, moscatel vinegar, and a nice olive oil, and mix. Let sit refrigerated a few hours before serving, so the vegetables have a chance to soften in the acid.

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