Step 1: Prepare the vegetables
Chop and grate: Finely chop the cabbage and place in a large mixing bowl. Grate the beetroot and carrot then add to the bowl.
Add beans: Rinse and drain the red beans, then mix into the vegetables.
Chop onion and parsley: Finely chop the onion and fresh parsley, then add to the mixture.
Step 2: Make dressing
Mix ingredients: Whisk lemon juice, olive oil, salt, black pepper, and a pinch of sugar in a small bowl until well combined.
Step 3: Assemble salad
Mix everything together: Pour dressing over salad and toss until all ingredients are evenly coated.
Let rest (optional): For better flavor, let salad chill in the refrigerator for 15-30 minutes before serving.
Serving suggestions
As a light meal: Serve plain with a slice of whole grain bread.
As a side dish: Pairs well with grilled dishes, roasted meats, or plant-based main dishes.
For meal prep: This salad stays fresh in the refrigerator for a day, making it perfect for a healthy grab-and-go meal.
This colorful beetroot, carrot, and cabbage salad is not only delicious, but also full of antioxidants, fiber, and healthy fats. Try it today and enjoy a fresh, nutrient-rich meal!
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