This Red Cabbage and Beetroot Salad is a crunchy, colorful, and nutrient-packed side dish made with fresh vegetables, a zesty dressing, and optional toppings like walnuts or feta. Perfect for healthy meals!
Ingredients:
2 cups red cabbage, thinly sliced
1 medium beetroot, peeled and cubed
1 cup pomegranate
2 tbsp fresh coriander or parsley, chopped
2 tbsp lemon juice or apple cider vinegar
1 tbsp olive oil
1 tbsp pomegranate molasses
Salt & black pepper, to taste
Optional toppings: crushed walnuts, crumbled feta, pumpkin seeds
Instructions:
In a large bowl, combine the sliced red cabbage, cubed beetroot, and pomegranate.
In a small bowl, whisk together lemon juice (or vinegar), olive oil, pomegranate molasses , salt, and pepper to make the dressing.
Pour the dressing over the salad and toss everything well until evenly coated.
Let it sit for 10–15 minutes to allow the flavors to develop.
Garnish with fresh herbs and your choice of toppings.
Serve chilled or at room temperature.
This refreshing salad combines the deep flavors of beetroot with the crispness of red cabbage, tossed in a tangy dressing. It’s not just a feast for the eyes, but also rich in antioxidants, fiber, and vitamins. Great as a side dish or light lunch!
Enjoy!
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