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Red Cabbage and Beetroot Salad

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A crisp, healthy salad featuring sweet beetroot, crunchy red cabbage, and tangy pickles, perfect for meal prep or as a side dish.

Ingredients

Scale
  • 1 cup finely chopped red cabbage
  • 1 can brown lentils, drained and rinsed
  • 3 finely chopped pickled cucumbers
  • 3 finely chopped cooked beetroot
  • 1 cup pomegranate seeds
  • 1/3 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp pomegranate syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Add the chopped red cabbage, lentils, pickled cucumbers, beetroot, pomegranate seeds, and parsley to a large bowl.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper.
  3. Pour the dressing over the salad and toss well to coat.
  4. Taste and adjust seasoning if needed.
  5. Serve immediately or chill before serving.

Notes

This salad can be stored in an airtight container for up to 3-4 days. Keep the dressing separate if stored longer.

Nutrition

Keywords: salad, healthy, vegetarian, meal prep, gluten free

Find it online: https://alexandrarecipes.com/red-cabbage-beetroot-salad/