Red-on-Red Slaw with Horseradish and Dill

Ingredients

• 12 ounces red cabbage, cored and thinly sliced (about 5 cups)
• Kosher salt and ground black pepper
• 8.8 ounce package refrigerated cooked red beets (about 4 beets), shredded on the large holes of a box grater
• ¼ cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 tablespoons chopped fresh dill
• 1 tablespoon white vinegar
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon chopped toasted walnuts

Instructions

1. 1. Toss the cabbage with ¾ teaspoon salt, massage until slightly wilted, and let stand for 10 to 15 minutes.
2. 2. Pour off any liquid. Add the beets, mayonnaise, horseradish, half the dill, vinegar, optional poppy seeds, and ¼ teaspoon pepper; toss and season. Finish with the remaining dill and walnuts.