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Inspired by a Cooking Light recipe, this vibrantly colored salad pairs roasted beets and goat cheese with crisp baby greens and crunchy walnuts. The result is a healthy salad that is a gastronomic festival of flavor, texture and color. You can prepare the beets up to two days in advance.
The term “coleslaw” is an Anglicization of the Dutch term “koolsla,” which is short for “koolsalade”, or cabbage salad. This Thai version has a great blend of flavors and textures – tangy, slightly sweet, crispy, and crunchy – and is a beautiful mix of colors. Serve it as a side dish or throw in some leftover chicken for a main salad course.
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