Gingeed cabbage-beet salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red onion, diced |
| ⅓ | cup | Red wine vinegar |
| ¼ | cup | Safflower oil |
| ¼ | cup | Parsley, minced |
| ¼ | cup | Crystallized ginger, minced |
| 15 | ounces | Pickled beets, drained & diced |
| 2 | cups | Sweet red cherries, pitted |
| 6 | cups | Red cabbage, shredded |
| Parsley sprigs | ||
Directions
Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.
"Vegetarian Gourmet" #11.
Submitted By MARK SATTERLY On 06-26-95
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