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Introduction: Looking for a healthy, vibrant, and mouthwatering salad that’s both filling and refreshing? Look no further! This Beetroot, Carrot, and Cabbage Salad is the perfect combination of earthy, crunchy, and tangy flavors. Packed with nutrients, it's not only delicious but also highly versatile. Whether you're serving it as a side dish or enjoying it as a light meal, this salad will quickly become a go-to favorite. Its bright colors and crispy texture will certainly have everyone coming back for more!
Ingredients:
1 medium-sized beetroot (peeled and grated)
2 medium carrots (peeled and grated)
1/4 medium cabbage (finely shredded)
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional for garnish)
1 tablespoon roasted sunflower seeds or pumpkin seeds (optional for crunch)
Instructions:
Begin by peeling and grating the beetroot and carrots into a large mixing bowl. The finer the grating, the more tender the salad will feel in your mouth!
Shred the cabbage finely and add it to the bowl along with the grated beetroot and carrot.
In a separate small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper to make the dressing.
Pour the dressing over the shredded vegetables and toss everything together until it's well combined and evenly coated.
If you like some added crunch, sprinkle some roasted sunflower or pumpkin seeds on top, and finish off with a sprinkle of fresh parsley for a burst of green.
Serve immediately, or refrigerate for about 15 minutes to let the flavors meld before serving.
Tips for Serving and Storing:
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