COLORFUL COLESLAW WITH BEET JUICE VINAIGRETTE
1/2 head green cabbage, sliced thin to shred
1/2 head red cabbage, sliced thin to shred
2 large carrots, thinly sliced (on the bias)
6 scallions, thinly sliced (on the bias)
1 red pepper, cut into julienne strips
1/4 cup BIOTTA BEET JUICE (see note)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 lime, juiced
1 small shallot, minced
1/4 cup olive oil
Sea salt and freshly ground pepper, to taste
Prepare all coleslaw vegetables as directed. Toss together in a large bowl. To prepare the vinaigrette, add BIOTTA BEET JUICE, balsamic vinegar, Dijon mustard, lime juice and shallot to a small bowl. Whisk together. Drizzle in olive oil while continuing to whisk. Season with salt and pepper. Drizzle desired amount of vinaigrette over coleslaw. Serve immediately. Refrigerate and save any remaining vinaigrette for use on any vegetable salad.
NOTE – for a soft, rich beet juice flavor, reduce 1 cup beet juice over medium heat for about 30 minutes, until you achieve 1/4 cup in volume. Set aside to cool before using.