Ruby Red Slaw

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

Cabbage, beets, citrus and radishes make a colorful salad with exciting flavors.

red slaw
Mark Boughton Photography / styling by Teresa Blackburn

Shred the cabbage a day ahead, cover with water and refrigerate--this will keep it crisp.


1 pound red cabbage, finely shredded  
2 tablespoons soy sauce
2 tablespoons white wine vinegar
3 tablespoons fresh tangerine, orange or grapefruit juice
2 teaspoons honey
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 -- cooked beets, peeled and grated
-- Finely grated rind of 1 orange 
4 cups tangerine, orange or grapefruit sections
10 -- radishes, thinly sliced


  1. Place cabbage and next 7 ingredients (cabbage through salt) in a large bowl. Toss well.
  2. Add remaining ingredients; toss gently. Let stand a few minutes before serving.

Recipe by Chef Jon Ashton.



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