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  • 1 pound red cabbage, finely shredded ¬†
  • 2 tablespoons soy sauce
  • 2 tablespoons white wine vinegar
  • 3 tablespoons fresh tangerine, orange or grapefruit juice
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 cooked beets, peeled and grated
  • -- Finely grated rind of 1 orange¬†
  • 4 cups tangerine, orange or grapefruit sections
  • 10 radishes, thinly sliced


  1. Place cabbage and next 7 ingredients (cabbage through salt) in a large bowl. Toss well.
  2. Add remaining ingredients; toss gently. Let stand a few minutes before serving.

Recipe by Chef Jon Ashton.

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The recipe was originally published as Ruby Red Slaw on

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