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