Red-on-Red Slaw with Horseradish and Dill

• servings: 4 servings
• total time: 25 minutes

Ingredients

12 ounces red cabbage, cored and thinly sliced (about 5 cups)

Kosher salt and ground black pepper

8 ⅘ ounce package refrigerated cooked red beets (about 4 beets), shredded on the large holes of a box grater

1/4 cup mayonnaise

2 tablespoons prepared horseradish

2 tablespoons chopped fresh dill

1 tablespoon white vinegar

1 tablespoon poppy seeds (optional)

1 tablespoon chopped toasted walnuts

Directions

In a large bowl, toss the cabbage with ¾ teaspoon salt. Using your hands, massage the cabbage until it wilts slightly, about 20 seconds. Let stand for 10 to 15 minutes.

Pour off and discard any liquid accumulated in the bowl. Add the beets, mayonnaise, horseradish, half of the dill, the vinegar, poppy seeds (if using) and ¼ teaspoon pepper; toss. Taste and season with salt and pepper, then transfer to a serving dish. Sprinkle with the remaining dill and walnuts.