Red Cabbage, Beet And Currant Slaw Salad

Recipe Ingredients

1 lb	454g / 16oz	Red cabbage - cored, shredded
1		Sliced beets - drained, sliced
1 cup	237ml	Walnut pieces
1/4 cup	15g / 0.5oz	Dried currants
1/2 cup	118ml	Water
1		Lemon - juiced
1/4 cup	59ml	Apple cider or white vinegar
2 tablespoons	30ml	Brown sugar
1/2 cup	31g / 1.1oz	Prepared red currant jelly
1/2 cup	118ml	Olive oil or vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts.

Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil.

Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C37) - from the TV FOOD NETWORK

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