I Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad 🥕🥬

Ingredients:

• 2 medium beetroots, peeled and grated
• 2 medium carrots, peeled and grated
• 2 cups red or green cabbage, finely shredded
• 1 small red onion, thinly sliced
• 1 apple (optional), cored and thinly sliced or grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup sunflower seeds or chopped walnuts (optional for added crunch)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: In a large bowl, combine the grated beetroot, carrots, and shredded cabbage. Add the sliced red onion and apple, if using. Toss together.
2. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and pepper.
3. Combine: Pour the dressing over the salad and toss until all the vegetables are well coated.
4. Add toppings: Sprinkle the chopped parsley and sunflower seeds or walnuts on top.
5. Chill & Serve: For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Enjoy this crunchy, tangy, and sweet salad! It’s packed with nutrients and perfect for any meal.