![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAD_A2X13tsxzmzY39Oz98GJu5akQzf12-AyzZGtKnt5jxTcxeLeMaXt5PAWYPVkG2cNLVAfRkPsNMVd_WA1S8SJDJpdlxPrETPAJ4KRhyphenhyphen8WWuM814xTj9eUIbFknCmqlQNqCcmBF6Niv/s400/03-31-08slaw1.jpg)
Well today I was scrounging through the fridge looking for something for lunch and found that there was a single beet leftover from our Easter egg dyeing. Among the few other ingredients in my nearly bare larder were some red cabbage and a lone red onion. I decided to try my taste buds out on raw beets and see how they fared. The resulting slaw was tremendously good and satisfyingly fresh and crunchy.
Super Red Slaw
Serves 2-4
Ingredients
1/2 small head of red cabbage
1 large red beet
1/2 medium red onion
2 teaspoons grape seed oil (or other neutral oil)
2 tablespoons brown rice vinegar
1 tablespoon ume plum vinegar
salt to taste
pinch of cayenne pepper
Directions
-Grate the beets, cabbage and onion on a course grater, a food processor is best for this.
-Toss the grated vegetables with the oil, vinegars, salt and cayenne pepper.
-Serve.