Beet and Cabbage Salad Recipe
This cabbage salad with red beets, greens, and a touch of onion, all dressed up with mayo (or you can opt for sunflower or olive oil for a healthier twist), is simple yet festive and colorful.
Cabbage is loaded with vitamins, especially K and C, along with B6 and folate. Beets are high in folate and manganese. Together, they make a great combo for the winter.
Plus, this salad is quite filling, making it a smart pick if you're aiming to get more fiber in your diet.
Equipment
- Cutting Board
- Knife
- Mixing bowl
Ingredients
- 2 medium-sized Beets
- 1/2 head Cabbage
- 1 large Carrot optional
- 1 small Red Onion optional
- 1 medium Apple optional
- 1/2 cup Walnuts
- 1/2 cup Feta Cheese
- 1/4 cup Fresh Parsley
Instructions
- First, wash and peel 2 medium-sized beets.
- Then, grate or thinly slice the beets and put them in a bowl.
- Wash and thinly slice or shred 1/2 a cabbage, and add it to the bowl.
- If you want, grate 1 large carrot, thinly slice 1 small red onion, and chop 1 medium apple. Put them in the bowl too.
- Mix 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl for the dressing.
- Pour the dressing over the beet and cabbage mix.
- Gently toss everything together until it's all coated in dressing.
- Sprinkle 1/2 a cup of chopped walnuts, 1/2 a cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley over the salad.
- Serve and enjoy your yummy beet and cabbage salad!
Notes
- Change the salad ingredients to suit your taste.
- Get the salad ready ahead of time and add the dressing just before eating.
- Add some lemon juice for a fresh taste if you like.
- Keep any extra salad in the fridge for up to 2 days, but it's tastier when it's fresh.