Go Back
Ruby Red Slaw
Print

Ruby Red Slaw

Filled with spicy sunflower seeds, quick-pickled red onions, and tangy goat cheese, this Ruby Red Slaw pairs perfectly with anything coming off the grill. Adapted from Cowgirl Cuisine by Paula Disbrowe.

Prep Time 35 minutes
Total Time 35 minutes
Servings 4 to 6
Author Jillian

Ingredients

For the quick-pickled onions

  • 1/2 small red onion, thinly sliced
  • 2 tablespoons white vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon table salt

For the dressing

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon coarse grain mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated black pepper

For the salad

  • 1 lb beets, scrubbed well, ends trimmed off, cut into 1/2 inch cubes
  • 1 teaspoon red wine vinegar
  • 3 tablespoons raw sunflower seeds
  • 1 teaspoon olive oil
  • 1/2 teaspoon paprika
  • 6 cups thinly sliced red cabbage
  • 1 tablespoon each minced Italian parsley and cilantro
  • 4 oz goat cheese, crumbled (you could also use feta)

Instructions

  1. For the pickled onions, combine the vinegar, salt, and sugar in a small bowl. Stir until the sugar dissolves, then add the onions. Let the onions pickle while you prepare the rest of the slaw.

  2. Next, cook the beets by placing the chopped beets in a small saucepan and cover just barely with water. Add in a healthy pinch of salt, and bring to a boil over high heat. Turn the heat down to medium and simmer the beets until fork tender, about 15 minutes. Drain the beets and sprinkle with the teaspoon of red wine vinegar.

  3. While the beets cook, heat a saucepan with 1 teaspoon of olive oil over medium heat. Once the oil is hot, add the sunflower seeds and cook until light brown and toasted, about 3-5 minutes. Remove from the heat and stir in a pinch of salt and the paprika. Set aside.

  4. To make the dressing, combine all the dressing ingredients in a small jar with a lid and shake vigorously. Shake again just before dressing the slaw.

  5. In a large bowl, combine the sliced cabbage, the cooled beets, the drained pickled onions, the toasted sunflower seeds, and the parsley and cilantro. Toss well. Dress the slaw and crumble the goat cheese on top right before serving. Enjoy!