This is as simple, fresh and delicious as summer itself.
Slice a Napa cabbage into thin strips (in half longways, first, then wash it thoroughly, then shake out the water, then slice, slice slice). Shred (on a mandoline) or grate a large golden beet into thin strips (after peeling with potato peeler). Mix 1/2 cup apple cider vinegar, 1/2 cup salad oil (avocado, canola or corn oil), a big pinch of Hog Island Spice Rub (that’s right: salt and pepper), and whisk…
Pour onto the slaw, toss and enjoy! This fresh, crunchy, tangy slaw goes well into sandwiches (my brother in law put in on top of an Italian sausage sandwich last weekend, and it would be perfect on pork sliders), on the side, or under protein (fish, beef, pork, chicken, you name it). And it probably costs about $5 to make 15 servings. How can you not make this today?