1 medium beetroot (peeled and grated)
1 large carrot (peeled and grated)
1 cup of finely shredded cabbage (red or green, or a mix)
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of olive oil
1 teaspoon of honey or maple syrup (optional)
A pinch of salt and freshly ground black pepper
Optional: Chopped fresh parsley or dill for garnish
How to Make It
Prep the Vegetables:
Grate the beetroot and carrot using a box grater or food processor.
Finely shred the cabbage with a sharp knife or mandoline slicer.
Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, honey (if using), salt, and pepper.
Combine and Toss:
In a large salad bowl, combine the grated beetroot, carrot, and shredded cabbage.
Pour the dressing over the vegetables and toss until everything is well coated.
Serve and Enjoy:
Garnish with fresh herbs like parsley or dill for an extra burst of flavor.
Serve immediately, or let it sit for 10–15 minutes to allow the flavors to meld together.
Why You’ll Love This Salad
Nutrient-Packed: Loaded with vitamins, minerals, and antioxidants.
Quick and Easy: Ready in just 10 minutes.
Versatile: Perfect as a side dish or a light meal on its own.
Deliciously Addictive: The sweet, tangy, and fresh flavors will keep you coming back for more.
Give It a Try!
This beetroot, carrot, and cabbage salad is a game-changer for anyone who loves fresh, healthy meals. Whether you’re serving it with dinner or enjoying it as a quick snack, it’s a recipe you’ll want to keep in your regular rotation. One bite, and you’ll see why I can’t stop eating it! 🥗✨
Enjoy!