Beet and Red Cabbage Slaw

This is adapted from Rachel Ray magazine. It’s a beautiful salad- best served the day it’s made.

1 medium red cabbage, shredded or cut very very thin (I used the mandoline for this)
1 large beet (raw), peeled and shredded (I used the food processor for this)
1/4 cup chopped parsley
1/4 cup chopped walnuts
1/4 cup dried cherries or cranberries
3 T balsamic vinegar
1 T cherry jam (I used Smucker’s homestyle Cranberry-Cherry jam)
1 heaping teaspoon Dijon mustard
1/2 t kosher salt

Whisk the EVOO, jam, vinegar, Dijon, salt and pepper in a large bowl.  Add the beet, dried cherries and cabbage and mix well. Garnish with the walnuts and parsley right before serving. Add more salt and pepper if needed. Let stand about 15 minutes before serving.

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