Beet And Red Cabbage Slaw

Peel beets and grate on a box grater into a bowl.

Shred cabbage and add to the beets.

Heat vegetable oil in a skillet until hot.

Add caraway seeds and toast until fragrant, about 1 minute.

Toss the vegetables with the caraway oil and cider vinegar.

Season with salt and pepper.

Sprinkle with parsley leaves.