Red Cabbage Slaw - cooking recipe

Ingredients

1 (16 oz.) can julienne style beets
6 c. coarsely shredded red cabbage
1 medium onion, thinly sliced
1/2 c. vinegar
1/3 c. sugar

Preparation

Drain beets, reserving 1/2 cup liquid.
In large bowl, combine beets, cabbage and onion.
In saucepan, combine vinegar, sugar and reserved beet juice.
Bring to boiling point.
Pour over vegetables.
Toss lightly.
Cover and refrigerate 4 to 5 hours or overnight, tossing occasionally.