If you’re looking for a vibrant, crunchy, and irresistibly delicious salad, this beetroot, carrot, and cabbage salad is about to become your new favorite! Packed with color, flavor, and nutrition, this salad is not only refreshing but also incredibly easy to make. Whether you’re eating it as a light meal, a side dish, or a meal prep staple, you’ll love how satisfying and healthy it is. Once you take a bite, you just can’t stop eating it! Let’s dive into this amazing recipe.
Why You’ll Love This Salad ❤️
✔ Super Nutritious – This salad is loaded with fiber, vitamins, and antioxidants from fresh, raw veggies. It’s a powerhouse for your immune system and digestion.
✔ Naturally Sweet & Crunchy – The combination of beets, carrots, and cabbage creates a perfect balance of natural sweetness and crunch.
✔ Vegan & Sugar-Free – No refined sugars, no dairy, no processed ingredients—just pure, whole foods that nourish your body.
✔ Easy to Make – Just shred, mix, and toss with a simple dressing. No cooking required!
✔ Perfect for Meal Prep – This salad stays fresh for days, making it great for quick lunches or healthy snacking.
Ingredients You’ll Need 🥗
For the Salad:
- 1 medium beetroot, peeled and grated
- 2 carrots, peeled and grated
- 2 cups red cabbage, thinly shredded
- 1/2 cup fresh parsley, chopped
- 1/4 cup green onions, sliced (optional)
- 1/4 cup crushed nuts or seeds (like sunflower seeds, walnuts, or pumpkin seeds)
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (or apple cider vinegar for a tangier taste)
- 1 tsp Dijon mustard
- 1 tsp maple syrup (optional, for extra balance)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 small garlic clove, minced (optional)
How to Make This Salad 🍽️
Step 1: Prepare the Vegetables
- Peel the beetroot and carrots, then use a grater or food processor to shred them.
- Thinly slice or shred the red cabbage using a sharp knife or mandoline slicer.
- Chop the parsley and slice the green onions if using.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
- If using garlic, finely mince it and mix it into the dressing.
Step 3: Combine Everything
- In a large bowl, toss together the shredded beetroot, carrots, cabbage, parsley, and green onions.
- Pour the dressing over the salad and mix well, making sure every piece is coated.
Step 4: Add Crunch & Serve
- Sprinkle the salad with crushed nuts or seeds for extra texture and flavor.
- Let it sit for 10-15 minutes before serving to allow the flavors to meld.
Serving Suggestions 🍴
- Serve it on its own as a light, refreshing meal.
- Pair it with hummus and whole grain crackers for a satisfying snack.
- Add chickpeas, lentils, or tofu for extra plant-based protein.
- Serve it as a side dish with grilled veggies or a hearty soup.
Health Benefits of This Salad 🌿
1. Detoxifies the Body
Beets help detox the liver and boost blood circulation, while cabbage and carrots support digestion and gut health.
2. Supports Heart Health
Olive oil, nuts, and seeds provide heart-healthy fats, and beets naturally lower blood pressure.
3. Boosts Immunity
Packed with antioxidants, vitamins A, C, and K, this salad strengthens the immune system and reduces inflammation.
4. Keeps You Full & Energized
The fiber from raw veggies and healthy fats keeps you full longer and helps maintain steady energy levels.
How to Store This Salad 🥗
This salad keeps well in the fridge for up to 3 days! Store it in an airtight container and give it a quick toss before serving. The flavors actually get better as they sit, making it perfect for meal prep!
Final Thoughts: A Salad You’ll Keep Coming Back To!
Once you taste this beetroot, carrot, and cabbage salad, you’ll understand why it’s so addictive! The natural sweetness, crunch, and zesty dressing make it a refreshing and satisfying dish you’ll want to eat again and again. Plus, it’s vegan, sugar-free, and incredibly nutritious, making it a perfect addition to your healthy eating routine.
