“Bountiful,” 18” X 12”, etching/aquatint/colle, 2012

Goldberg, Eric

Beet and Cabbage Salad

2 raw beets, medium to large
1 small head of cabbage, green or red
3 carrots
2 tablespoons canola or other vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon grated ginger
1 tablespoon rice or white vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil
salt and pepper to taste
Wash and shred the beets, cabbage and carrots. Hand mix shredded
vegetables in a large bowl. Make the dressing by mixing
together the canola oil, soy sauce, lemon, ginger, vinegar, brown
sugar, sesame oil and salt and pepper. Pour the dressing over the
room temperature vegetables. Hand mix and serve. For a crisp
salad, serve within one hour of making.