- 3 tablespoons EVOO
- 3 tablespoons balsamic vinegar
- 2 tablespoons raspberry jam
- 1 1/2 teaspoons Dijon mustard
- 4 cups shredded red cabbage
- 2 small beets, peeled and grated
- 2 tablespoons thinly sliced basil
In bowl, whisk EVOO, vinegar, jam and mustard until smooth. Toss with cabbage and beets; season. Let stand 10 minutes. Toss again and sprinkle with basil before serving.