MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Flannel Coleslaw
 Categories: Salads
      Yield: 8 Servings
 
      2 md Beets
      1 sm Red cabbage; cored, shredded
    1/2 sm Red bell pepper;
           - seeded, minced
      3    Red radishes; shredded
      2 tb Olive oil
      2 tb Fresh orange juice
      1 tb Fresh lemon juice
    1/2 ts Natural sugar
    1/2 ts Salt
    1/4 ts Celery salt
    1/4 ts Black pepper; freshly ground
    1/8 ts Tabasco sauce
 
  Place the beets in a medium-sized saucepan, cover with water, and
  bring to a boil. Reduce the heat to low, cover, and simmer until just
  tender, about 30 minutes. Drain and rinse under cold running water,
  then peel and cut into matchsticks. Place in a large serving bowl
  along with cabbage, bell pepper, and radishes. Set aside.
  
  In a small bowl, whisk together the olive oil, orange juice, lemon
  juice, sugar, salt, celery salt, pepper, and Tabasco until blended.
  Pour the dressing over the vegetables and stir to coat. Taste and
  adjust the seasonings.
  
  Recipe by Vegan Planet by Robin Robertson
 
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