Beetroot, Carrot, and Cabbage Salad | Fresh & Easy Homemade Salad Recipe
Ingredients
- ¼ head of cabbage
- 1 beetroot
- 1 large carrot
- 240 g red beans
- 1 onion
- Fresh parsley
Optional Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Step 1: Prepare the Vegetables
Wash the cabbage, beetroot, carrot, parsley, and onion thoroughly. Finely shred the cabbage, grate the beetroot and carrot, and thinly slice the onion.
Step 2: Prepare the Beans
Drain and rinse the red beans if using canned beans. If using dried beans, cook them until tender and allow them to cool.
Step 3: Combine the Ingredients
Place the shredded cabbage, grated beetroot, grated carrot, red beans, sliced onion, and chopped fresh parsley into a large mixing bowl.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
Step 5: Toss the Salad
Pour the dressing over the salad and toss everything together until the vegetables and beans are evenly coated.
Step 6: Serve
Serve immediately, or refrigerate for 15–30 minutes before serving to allow the flavors to blend. Enjoy as a side dish or a light meal.
Beetroot, Carrot, and Cabbage Salad | Fresh & Easy Homemade Salad Recipe
Ingredients
- ¼ head of cabbage
- 1 beetroot
- 1 large carrot
- 240 g red beans
- 1 onion
- Fresh parsley
Optional Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Step 1: Prepare the Vegetables
Wash the cabbage, beetroot, carrot, parsley, and onion thoroughly. Finely shred the cabbage, grate the beetroot and carrot, and thinly slice the onion.
Step 2: Prepare the Beans
Drain and rinse the red beans if using canned beans. If using dried beans, cook them until tender and allow them to cool.
Step 3: Combine the Ingredients
Place the shredded cabbage, grated beetroot, grated carrot, red beans, sliced onion, and chopped fresh parsley into a large mixing bowl.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
Step 5: Toss the Salad
Pour the dressing over the salad and toss everything together until the vegetables and beans are evenly coated.
Step 6: Serve
Serve immediately, or refrigerate for 15–30 minutes before serving to allow the flavors to blend. Enjoy as a side dish or a light meal.