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Cabbage and Beet Salad with Honey-Lemon Dressing

Name: Cabbage and Beet Salad with Honey-Lemon Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
Ingredients: Red cabbage, 4 cups, thinly sliced; Beets, 2 medium, peeled and grated; Carrots, 2 medium, peeled and grated; Red onion, 1 small, thinly sliced; Fresh parsley, 1/4 cup, chopped; Olive oil, 3 tablespoons; Lemon juice, 2 tablespoons, freshly squeezed; Honey, 1 tablespoon; Salt, 1/2 teaspoon; Black pepper, 1/4 teaspoon, freshly ground

This vibrant Cabbage and Beet Salad is a feast for the eyes and the palate, combining the earthy sweetness of beets with the crisp crunch of red cabbage and the zest of fresh lemon. Perfect as a refreshing side dish or a light main course, this salad is not only delicious but also packed with nutrients. Originating from Eastern European cuisine, where beets are a staple, this salad celebrates the bounty of fresh vegetables and is a colorful addition to any meal.

Serves 4

Ingredients

Red cabbage: 4 cups, thinly sliced
Beets: 2 medium, peeled and grated
Carrots: 2 medium, peeled and grated
Red onion: 1 small, thinly sliced
Fresh parsley: 1/4 cup, chopped
Olive oil: 3 tablespoons
Lemon juice: 2 tablespoons, freshly squeezed
Honey: 1 tablespoon
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon, freshly ground

Instructions

In a large bowl, combine the sliced red cabbage, grated beets, grated carrots, sliced red onion, and chopped parsley. Toss gently to mix the vegetables evenly.
In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper until well combined to create a smooth dressing.
Pour the dressing over the salad mixture and toss thoroughly to coat all the vegetables evenly with the dressing.
Cover the salad and let it marinate in the refrigerator for at least 30 minutes. This allows the flavors to meld and the vegetables to soften slightly.
Before serving, give the salad a final toss and adjust seasoning with additional salt and pepper if desired. Serve chilled and enjoy the refreshing flavors!

Tips

💡 For added crunch, consider tossing in some toasted nuts or seeds such as walnuts or sunflower seeds.
💡 To make it a heartier dish, add cooked quinoa or chickpeas for extra protein.
💡 Feel free to substitute honey with maple syrup for a vegan-friendly version.

Dietary Information

Servings: 4 Dish Type: Salad Prep Time: 15 minutes Marinating Time: 30 minutes Calories: 180 Fat: 10g Carbs: 22g Protein: 3g Sodium: 200mg Sugar: 5g

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Teresa's Recipes • Cabbage and Beet Salad with Honey-Lemon Dressing