You are here: Home » Recipes » Ruby Red Slaw Ruby Red Slaw Recipe by Jon AshtonKitchen Tested Yield 8 servings Prep 5 mins Cook 0 mins Cabbage, beets, citrus and radishes make a colorful salad with exciting flavors. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Shred the cabbage a day ahead, cover with water and refrigerate--this will keep it crisp. Ingredients 1 pound red cabbage, finely shredded 2 tablespoons soy sauce2 tablespoons white wine vinegar3 tablespoons fresh tangerine, orange or grapefruit juice2 teaspoons honey1 tablespoon olive oil1/4 teaspoon crushed red pepper1/4 teaspoon salt2 -- cooked beets, peeled and grated -- Finely grated rind of 1 orange 4 cups tangerine, orange or grapefruit sections10 -- radishes, thinly sliced Instructions Place cabbage and next 7 ingredients (cabbage through salt) in a large bowl. Toss well. Add remaining ingredients; toss gently. Let stand a few minutes before serving. Recipe by Chef Jon Ashton.