Blue Ribbon Beet Slaw
2 C Beets- raw, peeled and shredded
1 C Carrots- peeled and shredded
2 C Fresh cabbage- very thinly sliced
2 Tbsp Fresh chive- minced
1/4 C Fresh lemon juice
2 Tbsp Rice vinegar
4 Tbsp Orange flavored olive oil
1 Tbsp Locally sourced honey
2 Tbsp Fresh ginger- grated on a micro-plane
2 Tsp Kosher salt
2 Tsp Ground black pepper
Combine beets, carrots, cabbage and chives in a large bowl. Toss to mix well.
In a separate bowl, combine lemon juice, rice vinegar, olive oil, honey, ginger, salt and pepper. Whisk to combine.
Add the dressing to the cabbage mixture and toss to thorough coat.
Allow the Blue Ribbon Beet Slaw to sit in the refrigerator for at least 4 hours before serving.