This salad will pair nicely with any proteins on the barbecue, such as salmon, chicken or steak.
1 medium | golden beet, roasted, peeled, cut into sticks |
1 c | Swiss chard leaves, chiffonade |
1 c | shredded cabbage |
½ | pickled red onion (recipe below) |
½ | sweet pepper, julienne |
2 T | olive oil |
4 T | apple cider vinegar |
2 sprigs | fresh dill, clean off stem |
2 | radishes, sliced thinly |
salt and fresh-cracked pepper to taste |
Quick pickled red onion
¼ c | rice vinegar |
¼ c | sherry vinegar |
¼ c | mirin rice wine |
¼ c | white sugar |
cracked peppercorns | |
1 T | salt |
2 | bay leaves |
red onion, peeled and sliced into rings |
Mix all ingredients but the onions together until the salt and sugar have been dissolved.
Blanch onions in hot water, drain, then place in a glass jar. Cover with the pickling liquid. The onions will be ready in 30 minutes to an hour.
To serve: Toss all together. Adjust seasoning as desired.
Serves 4.