Georgian-Style Cabbage Salad with Beet and Garlic

The beet is central to this recipe: it dyes the cabbage a deep pink and makes the salad distinct from a plain cabbage slaw. The original uses a kilogram of white cabbage, two carrots, one beet and a whole head of garlic. Shred everything thinly so the vinegar-oil dressing reaches each strand. Add khmeli suneli, coriander and mint to the measured salt and sugar, then toss thoroughly and refrigerate until the vegetables soften slightly. The source lists a full cup each of 9% vinegar and oil, which makes a very strong dressing; use a smaller measured amount first and add more only to taste. Keep this raw salad cold, without claiming pantry preservation.