Description
This Beetroot, Carrot, and Cabbage Salad is a vibrant, nutrient-packed dish perfect for any occasion. Made with crisp cabbage, sweet carrots, earthy beetroot, and protein-rich red beans, this salad is both refreshing and satisfying. Tossed in a zesty lemon and olive oil dressing, it’s quick to prepare, full of flavor, and ideal for meal prep!
Ingredients
For the Salad:
- ¼ head of cabbage, shredded
- 1 beetroot, peeled and grated
- 1 carrot, grated or thinly sliced
- 240g red beans, drained and rinsed
- 1 onion, finely diced
- A handful of fresh parsley, chopped
For the Dressing:
- Juice of ½ lemon
- 50ml olive oil
- Salt, to taste
- Black pepper, to taste
- A pinch of sugar
Instructions
-
Prepare the Vegetables:
- Finely shred the cabbage and place it in a large mixing bowl.
- Peel and grate the beetroot to add deep color and a slightly sweet flavor.
- Grate or slice the carrot to enhance the salad’s crunch and freshness.
-
Prepare the Beans:
- If using canned red beans, rinse them under cold water and drain well.
- Add them to the bowl with the vegetables.
-
Chop the Onion and Parsley:
- Finely dice the onion and chop the parsley before adding them to the bowl.
-
Make the Dressing:
- In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and sugar.
-
Combine Everything:
- Pour the dressing over the salad mixture and toss gently to combine.
-
Adjust the Flavor:
- Taste and add more salt, pepper, or lemon juice if needed.
-
Let It Marinate:
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
-
Serve & Enjoy:
- Serve the salad chilled or at room temperature, garnished with extra parsley.
Notes
✔️ For extra crunch, add walnuts, sunflower seeds, or sesame seeds.
✔️ For a protein boost, top with grilled chicken, chickpeas, or feta cheese.
✔️ Make it ahead of time – the flavors improve after marinating for a few hours.
✔️ Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean