I Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad: A Delicious New Salad Recipe

I Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad: A Delicious New Salad Recipe

Beet, carrot, and cabbage salad recipe that is both colorful and good for you

Enjoy the bright harvest from nature with a Beetroot, Carrot, and Cabbage Salad that is both colorful and healthy. The earthy sweetness of beets, the crispness of carrots, and the crunch of cabbage come together in this refreshing salad to make a symphony of tastes and textures that will delight the senses. This salad not only tastes great but also is good for you because it is full of vitamins, minerals, and enzymes. Let us look at the recipe to learn how to make this tasty meal.


  1. Peel and grate two medium-sized beets.
  2. Peel and grate two big carrots.
  3. 1/4 small head of cabbage, cut very thinly
  4. 1/2 cup chopped fresh parsley 1/4 cup toasted sunflower
  5. seeds or more if you want them crunchy
  6. 2. 5 cups of olive oil
  7. 1 tablespoon of vinegar from apple cider
  8. 1 teaspoon maple syrup or honey
  9. Add salt and pepper to taste.



Step 1: Get the vegetables ready:

  • Peel the carrots and beets first, then grate them with a box grater or a food machine that has a grating attachment. Cut the cabbage into very thin pieces.
  • Second Step:
  • Mix the Ingredients: Put the grated beets, carrots, sliced cabbage, and chopped parsley in a big bowl. If you want, you can add toasted sunflower seeds to give it more crunch and nuttiness.
  • Make the dressing in the third step: Add the apple cider vinegar, honey or maple syrup, salt, and pepper to a small bowl. Use a whisk to mix the ingredients well. You can add more vinegar or sugar to taste to change the dressing.
  • Toss the salad in the fourth step. Pour the dressing over the beet, carrot, and cabbage in the big bowl. Toss the items with clean hands or salad tongs until they are all covered in the dressing. Make sure all the veggies are well mixed together and covered in the tasty dressing.
  • 5. Cover the salad bowl with plastic wrap or a lid and put it in the fridge for at least 30 minutes to let the flavors blend and the veggies get ready to be cooked.
  • Step 6: Serve and enjoy! Take the salad out of the fridge one last time after it has been chilled and give it one last toss. Move the cabbage, beet, and carrot salad to a serving plate or bowls for each person. If you want, you can add more chopped parsley or sunflower seeds as a garnish.
  • Step 7: Make it your own: You can make this salad your own by adding things like thinly sliced red onions, crumbled feta cheese, or extra lemon juice for flavor.

The Beetroot, Carrot, and Cabbage Salad is not only beautiful to look at because of its bright colors, but it’s also full of healthy, delicious tastes. This salad is sure to impress with how fresh and lively it is, whether it’s a side dish, a light lunch, or a gift to a potluck. This simple but satisfying recipe is good for you and tastes great. Let its bright flavors brighten your table and feed your body.

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