Beet, red cabbage, kale slaw

I make variations of this salad all winter long because all of these vegetables are readily available, but of course now that beets, cabbage and kale are at the famers market, I am in heaven. To be fair this photo is a version I made without beets so the beets will make it even more colorful. The proportions of chopped vegetables is not critical. This will last several days in the refrigerator.


2 purple beets, lightly steamed and grated (steam them without peeling them. let them cool and then the skins will slip off easily) 
¼ head of red cabbage chopped finely
2 cups finely chopped lacinto kale
1/4 cup red onion finely chopped
1 cup grated daikon or harukai turnip
1 cup grated purple carrots (or whatever you can find)
¼ cup chopped fresh mint
2 cloves minced garlic
Balsamic salad dressing

  1. Cook the beets. Place unpeeled beets with the stems on (they retain more nutrients this way) into a steamer and steam until tender. Drain. Refresh under cold water and leave to cool. You should be able to easily rub the skins off. Coarsely grate. 
  2. Prep the cabbage, kale, onion, cabbage, garlic, daikon, mint
  3. Toss with your favorite balsamic vinaigrette. I often doctor Wholefoods Organic Balsamic dressing with dijon mustard, more balsamic vinegar, brown rice vinegar and a little ume plum vinegar.