Napa and Raw Beet Slaw

2-3 beets peeled and shredded

1/2 napa cabbage head

2-3 scallions sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

2 tablespoons extra virgin olive oil

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Peel and shred the beets. Thinly slice cabbage crosswise. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve. Makes about 6 servings.

Variation on a Mark Bittman recipe.