We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
Ingredients:
2 cups shredded cabbage
1 can (8 1/4 oz.) S&W Julienne Beets
1/2 cup sugar (or less.)
Salt & Pepper (to taste)
1/4 cup prepared horseradish
Instructions:
Drain and reserve the juice of the beets. Mix all the other ingredients together. Mix one part vinegar and one part beet juice and add this to the salad, using only enough to cover the ingredients. This keeps ten days if it is covered.
Horseradish Information Council