Lebanese Cole Slaw
8 cups thinly sliced cabbage
2 tsp. kosher salt, plus more for seasoning
1 tsp. red pepper paste
1 reserved Roasted Beet (recipe above)
Juice of 1 lemon
1 tsp. sugar
Freshly ground black pepper to taste
• Day 2: In a large mixing bowl, toss together the cabbage, salt and red pepper paste, then use your hands to massage the cabbage 3 to 5 minutes to soften.
• Crush the beet in your hands, adding the juice to the cabbage. Discard the crushed beet. Add the lemon juice, sugar and pepper and stir. Taste and adjust seasoning. Refrigerate until ready to serve.