Do you already have an account? Log in below:

Become a registered member and store your own recipes and grocery lists online!
Click to Register...

View

Suggest This Recipe

Beet and Cabbage Salad

This salad is super healthy and actually tastes good. It can be an appetizer salad or a light meal.

Servings: 9
Preparation Time: 20
Cooking Time: 20
Author Rating: 6/10
User Rating: No user votes submitted
You must be logged in to vote.

Ingredients:

Recipe Statistics

This recipe has been viewed 3496 times
0 users have copied this recipe to their recipe box

Units: Metric | US | Original
Convert: Double | Half | Original


4 small	beets
2 teaspoon	dijon mustard
1 teaspoon	ground cumin
1 teaspoon	honey
0.5	lemon
2 tablespoon	olive oil
1	pear
0.5 large	red cabbage
0.33333 cup	walnut pieces

Directions:

Step 1

Peel and trim the beets. Boil for about 20 minutes until fully cooked. Set aside until cooled completely.

Step 2

Remove the outer leafs of the cabbage and rinse. Wash the pear and remove the pit. Place the cabbage, beets, and pear through a food processor on julienne mode.

Step 3

In a small bowl, squeeze the lemon half. Whisk in the mustard, oil, honey, and ground cumin.

Step 4

Mix the dressing and the sliced veggies together in a bowl. Sprinkle with the nuts and serve cold.

Comments:

There are not currently any comments - be the first to add one!

You must be logged in to post comments.