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Introduction:
There’s something truly magical about a salad that’s as vibrant in color as it is in flavor. This Beetroot, Carrot, and Cabbage Salad is a celebration of fresh, crunchy vegetables combined in perfect harmony. It’s not only visually appealing but also packed with nutrients and a burst of natural sweetness and tang. Whether as a side dish or a light meal, this salad brings a refreshing, healthy option to your table. Easy to prepare and wonderfully versatile, it’s bound to become a staple in your kitchen.
Ingredients:
2 medium-sized beetroots, peeled and grated
2 large carrots, peeled and shredded
2 cups finely shredded green cabbage
1 small red onion, thinly sliced (optional)
2 tablespoons fresh lemon juice or apple cider vinegar
2 tablespoons olive oil
1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Instructions:
Prepare the Vegetables: Start by washing and peeling the beetroots and carrots. Grate the beetroot and shred the carrots. Finely shred the cabbage as well. If using, thinly slice the red onion.
Mix the Dressing: In a small bowl, whisk together the lemon juice (or apple cider vinegar), olive oil, honey (if using), salt, and pepper until well combined.
Combine Salad: In a large mixing bowl, toss the beetroot, carrot, cabbage, and onion together. Pour the dressing over the salad and mix thoroughly to ensure every bite is flavorful.
Rest & Serve: Let the salad rest for about 10 minutes to allow the flavors to meld. Garnish with fresh parsley or cilantro before serving.
Serving and Storage Tips:
Serve this salad chilled or at room temperature alongside grilled meats, sandwiches, or as a light lunch.
It can also be a great topping for tacos or stuffed in pita bread for a crunchy wrap.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release some liquid, so give it a quick toss before serving again.
Variations:
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