The addition of dried fruit and nuts add intriguing flavors and texture to this refreshing slaw. Red beets will stain the napa pink, golden beets will allow napa to retain its identity. Choose fruit that complements or highlights the slaw, say, golden raisins with golden beets, and Thompson raisins with red beets. If the dried fruit is hard and/or not very plump, soften in hot water for 15 minutes, then dry before adding to the slaw. The ratio of oil to vinegar is closer to 1:1 here–slaws are best when they’re bright and tangy, not oily, I think. Try the 1:1 ratio, first, than add more oil if it’s too tangy. And, if you have oil other than extra-virgin olive oil, such as sunflower or grape seed, give it a try, it’s not as heavy with the delicate Napa.

6 c shredded or thinly sliced Napa cabbage
1 1/2 – 2 c shredded beets
1/2 c finely shredded beet greens or 1/4 c finely chopped fresh herb (dill is super here)
1 c dried fruit
1 c sliced or chopped (toasted) nuts
1/4 c red wine vinegar (for red beets) or white wine vinegar (for golden beets), or your preference
1/4 c sunflower oil, or other neutral salad oil, plus extra if needed
salt and pepper, to taste

1. Combine the cabbage, beets, beet greens or herb in a salad bowl. Add the dried fruit and nuts and integrate them into the mix.

2. Either combine the vinegar, oil, salt, and pepper in a separate container and pour over the slaw or simply add the ingredients one by one. Toss gently to combine.