Talk, Eat, Love: Red Cabbage Beet Slaw with Cranberries

This Red Cabbage Beet Slaw with Cranberries is a delightful fresh summer salad to serve as a side dish!

Red Cabbage Beet Slaw with Cranberries | reluctantentertainer.com

Last week we harvested about a dozen red cabbages and a whole lot of beets from our garden. I whipped up a delicious combination of cabbage, beets, grated apple, and dried cranberries (inspired by Bon Appetit) into what is probably now my favorite slaw recipe, Red Cabbage Beet Slaw with Cranberries. What a flavorful end-of-summer treat!

Red Cabbage Beet Slaw with Cranberries | reluctantentertainer.com

Cook it, they will come.

It’s a busy time of year for our family, with one finishing up high school, one out of college, one headed back up to college, and my husband coaching Varsity soccer. You may wonder how we prioritize time for eating together?

You’ve heard the phrase, build it and they will come? Well, in our home it’s cook it and they will come.

Late summer meal.

We tend to eat later in the autumn season, but there’s always something good cooking on the stove, in the oven, off the grill, or coming out of the crock pot. So for this dish, I served it with my easy Caprese Pasta Bake recipe, which it paired perfectly with. Sweet summer tomatoes, cheese, and basil with a zingy slaw! The cranberries … I used orange cranberries from Trader Joe’s (love how big and soft they are), which added an even fresher taste.

Red Cabbage Beet Slaw with Cranberries | reluctantentertainer.com

Back to the meal.

During the weeknights we often dish up in the kitchen and head to the outdoors, plates on our laps, and sit on our patio to enjoy the food. The animals are always near, which makes it feel like we’re one big happy family. We’ll have this time together for a couple of weeks, and then everyone is off doing their thing.

Talk. Eat. Love.

I do give thanks every day for the food that we can eat, my family, the love that we have, and the blessings that we’ve been given. There’s always a day when it all falls apart. Life is sifting and changing, and each day we’ve been handed this incredible gift of “family.” Eating together is where we store up those days, with our conversation, courage, inspiring one another to grow in character and strength in all that we do. Eating together will be the next thing that we do when we’re all together, possibly binding the wounds and talking through life’s challenges.

We talk, we eat, we love, and then we do it all over again.

Are you heading into a busy season? How do you prioritize meal time with your family?

Red Cabbage Beet Slaw with Cranberries | reluctantentertainer.com

Adapted from Bon Appetit.

Red Cabbage Beet Slaw with Cranberries

Ingredients:

  • 1 shallot, finely chopped
  • 1 teaspoon red wine vinegar
  • 3 cups shredded red cabbage
  • 2 large beets, cooked, peeled, finely chopped (or buy pre-cooked)
  • 1 large apple (preferably Honeycrisp), grated with the peel on
  • 1/2 cup dried orange flavored cranberries
  • 2 tablespoons rice vinegar
  • Zest of orange

Directions:

  1. Mix together the shallot and the vinegar; set aside.
  2. Chop the cabbage, shred the beets and the apple; mix together. Add the cranberries and the shallot and red wine vinegar mixture. Mix together and set aside for 10 minutes.
  3. Drizzle with the rice vinegar and add the orange zest.
  4. Toss and serve! (Optional to lightly salt if you want to bring out more flavor.)

Adapted from Bon Appetit.

All images and text ©

Red Cabbage Beet Slaw with Cranberries

Are you following me on InstagramTwitterFacebook and Pinterest? Thanks being here today, and if you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy!

9 comments on “Talk, Eat, Love: Red Cabbage Beet Slaw with Cranberries”

  1. Cool! I’m always interested in new and different ideas to work with beets…

    Looks yummy!

  2. This looks really good. I love the bright color.

  3. What a gorgeous and creative slaw, Sandy! As much as I love getting back into the swing of fall (I do appreciate having a schedule again), I will miss the carefree days of summer.

  4. After seeing this recipe, I ran to the store this morning so I could have it for brunch. Delicious! With Fall coming, I think this would make a really good hot dish as well, paired with pork or chicken. Everything could be combined and baked, and a few caraway seeds could be added for a German-inspired flavor.

    Thanks for the wonderful recipe!

  5. Mmm, bright and tasty!  I can see how I would go well with baked ziti, but I paired it with Cuban beans and rice, garlic-onion bread, and cheesy baked potato mash, and no one complained :).

Leave a Reply

Your email address will not be published. Required fields are marked *