Sweet (Beet) and Sour Coleslaw Salad

I am still living my life in the Pacific Time Zone.  I am having some real difficulties making the switch.  I’m up until all hours of the night (last night 2:30AM) and dragging my booty out of bed an hour (or more) after my alarm goes off. What is my problem?

But please, use only as prescribed.

I think tonight I am just going to force myself to go to bed early.  No books or “How I Met Your Mother” in bed.  I am going to just lay there.

Eastern Standard Time, here I come!

Perhaps it’s due to my late bedtime, but yesterday I was very productive.  I finished creating my RECIpage, worked out, cleaned my house, worked on case studies, and experimented in the kitchen.

I had beets from my current sandwich obession, a cabbage from the Public Market, and went to town.


Sweet (Beet) and Sour Coleslaw

Yield: 10-12 servings

Prep time: 20 minutes

Cool time: 1 hour


  • 2 Tbs Dijon Mustard
  • 4 Tbs White Wine Vinegar
  • 2 Tbs Extra-Virgin Olive Oil
  • 2 Tbs Lemon Juice
  • 1/2 tsp Sucanat
  • 1/2 tsp Salt Sense
  • 1 1/2 Tbs Sesame Seeds
  • 1/2 tsp Black Pepper
  • 3 small beets, peeled and shredded
  • 1/2 pound carrots, peeled and shredded
  • 1/2 head shredded cabbage
  • 4 Clementine oranges


  1. Whisk together Dijon, White Wine Vinegar, Olive Oil, Lemon Juice, Sucanat, Salt, Sesame Seeds and Pepper.
  2. Shred carrots, beets, and cabbage.  Halve clementine slice.  Add all to dressing.
  3. Toss to combine.
  4. Chill for 1 hour before serving.
  5. Top with extra sesame seeds, pepper, and orange peel as desired.

Print This Recipe!


How did this experimentation start?  I mostly just started grabbing anything that I thought may go together.

Put it in a big bowl and tasted a long the way.

I realized I didn’t have enough matchstick carrots after I had already chopped my cabbage.  I did, however, have a bag of baby carrots, and instead of trying to grate and shred those puppies, I threw them in my heavy duty blender and pulsed for 2 seconds. Worked perfectly!  Who says you need a food processor!

A most refreshing salad.  I’m thinking this would be a delicious complement to some terriyaki tofu and quinoa! Mmm!



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