Serves: 6
Total Calories: 252

3 cups red cabbage chopped
1 (16-ounce) can beet diced, drained
3/4 cup red onion chopped
1/3 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon caraway seeds
1/8 teaspoon black pepper
red onion slices

In a large bowl, combine red cabbage, beets and red onion set aside.

In a small saucepan, mix vinegar, brown sugar, oil, salt, caraway seeds and pepper. Over medium-high heat, bring to a boil. Pour over cabbage mixture toss well. Cover and chill at least 4 hours or overnight, stirring occasionally.

To serve, garnish with red onion slices.

Nutritional Facts:

Serves: 6
Total Calories: 252
Calories from Fat: 55

More Recipes from the Summer Salads Cookbook:
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Bean-Squash Salad
Caesar Salad
California Cooler Salad
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Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
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Sweet and Sour Spinach Salad
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