Red cabbage and beet slaw with caramelized walnuts from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 69) by Leah Koenig

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Accompaniments: Pan-fried tofu steaks with shallot gravy

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Notes about this recipe

  • Eat Your Books

    Can substitute mayonnaise for sour cream.

  • ricki on December 29, 2017

    Made with what I had on hand: golden beet and green cabbage, sour cream, no walnuts. With these substitutions, it was a very nice basic slaw with a twist, but a bit on the sweet side. Next time, I'll use less honey and/or more vinegar.

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