Crimson Coleslaw
5 Tbsp. olive oil, divided
3 Tbsp. balsamic vinegar
2 Tbsp. horseradish
1 cup raw beets, coarsely grated
1 cup red onion, sliced paper thin
8 cups red cabbage, sliced very thinly
Whisk 4 tbsp. oil, vinegar, and
horseradish in a large bowl to blend. Add beets and
onions and toss to blend.
Heat 1 tbsp. oil in heavy large skillet over medium-high heat. Add cabbage
and toss
until wilted, about 3 minutes. Stir into beet mixture and season to taste
with salt and
pepper. Let stand 10 minutes then serve.
