If you’re looking for a fresh, vibrant, and nutritious salad that you just can’t get enough of, this beetroot, carrot, and cabbage salad is the perfect recipe. Packed with crunchy vegetables, it’s not only delicious but also loaded with vitamins, minerals, and antioxidants that are great for your health. Whether you’re enjoying it as a side dish or a light main course, this salad is sure to become a favorite in your kitchen.

Ingredients

• 1 medium beetroot, peeled and grated

• 2 large carrots, peeled and grated

• 1/4 medium red cabbage, finely shredded

• 1/4 medium green cabbage, finely shredded (optional for color contrast)

• 1 small red onion, thinly sliced (optional)

• 1/4 cup fresh parsley, chopped

• 1/4 cup sunflower seeds or chopped nuts (like walnuts or almonds)

• 1/4 cup raisins or dried cranberries (optional, for a touch of sweetness)

Dressing Ingredients

• 3 tablespoons olive oil (or your preferred oil)

• 2 tablespoons apple cider vinegar or lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or maple syrup (optional, for sweetness)

• Salt and pepper to taste

Instructions

1. Prepare the Vegetables

• Grate the Beetroot and Carrots: Start by peeling and grating the beetroot and carrots. You can use a box grater or a food processor with a grating attachment for this step.

• Shred the Cabbage: Finely shred the red and green cabbage using a sharp knife or a mandoline. The cabbage should be thinly sliced to blend well with the other vegetables.

• Slice the Onion: If you’re adding onion, thinly slice it and add to the mix. Onions add a nice tangy flavor, but you can skip them if you prefer a milder taste.

2. Mix the Salad

• In a large salad bowl, combine the grated beetroot, grated carrots, shredded red and green cabbage, and sliced onion.

• Add the chopped parsley, sunflower seeds or nuts, and raisins or dried cranberries to the salad.

3. Prepare the Dressing

• In a small bowl or jar, whisk together the olive oil, apple cider vinegar or lemon juice, Dijon mustard, and honey or maple syrup if using.

• Season with salt and pepper to taste. Adjust the ingredients to your liking, adding more vinegar or mustard for extra tang, or more honey for sweetness.

4. Combine and Toss

• Pour the dressing over the salad and toss everything together until the vegetables are well coated with the dressing.

• Let the salad sit for about 10 minutes before serving to allow the flavors to meld together. This also helps soften the cabbage slightly, making it more enjoyable to eat.

5. Serve and Enjoy

• Serve the salad as a refreshing side dish or a light main course. It pairs wonderfully with grilled meats, fish, or as part of a vegetarian meal.

Tips and Variations

• Add Some Protein: For a more substantial meal, consider adding some protein to the salad, such as grilled chicken, chickpeas, or feta cheese.

• Use Different Nuts or Seeds: Feel free to experiment with different nuts or seeds like pumpkin seeds, pine nuts, or cashews to add a unique crunch.

• Experiment with Herbs: Fresh herbs like dill, cilantro, or mint can be added for extra flavor.

• Make it Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. In fact, it often tastes even better the next day as the flavors continue to develop.

Conclusion

This beetroot, carrot, and cabbage salad is not just another salad; it’s a deliciously addictive, crunchy, and colorful dish that’s packed with nutrition. The combination of earthy beets, sweet carrots, and crisp cabbage, all tossed in a tangy, slightly sweet dressing, makes it a standout dish that you’ll find yourself craving again and again. Give this recipe a try, and you’ll see why it’s hard to stop eating!