Crunchy Red Cabbage and Beet Salad
Crunchy Red Cabbage and Beet Salad
Ingredients
For the Salad
- 1 small red cabbage, halved and thinly sliced
- 1 raw beet, peeled and cut into juliennes
- 1 shallot, finely chopped
- 1 handful cilantro, finely chopped
- 1 handful mint leaves, finely chopped
- 1 can chickpeas, rinsed and drained, 15.5 oz (439g)
- 1/4 cup pumpkin seeds
For the Seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sumac
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 tablespoon white vinegar
- 4 tablespoons extra virgin olive oil
Instructions
- 1
In a large salad bowl, combine the thinly sliced red cabbage, julienned raw beet, finely chopped shallot, and the fresh cilantro and mint leaves.
⏱️ 5 min
- 2
Add all the seasoning ingredients to the bowl: salt, ground black pepper, sumac, the juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon of honey, 1 tablespoon of white vinegar, and 4 tablespoons of extra virgin olive oil.
⏱️ 3 min
- 3
Using your hands, mix the ingredients thoroughly, gently squeezing the vegetables as you mix. This action helps to soften the cabbage and beet, allowing them to absorb the flavors of the dressing more effectively.
⏱️ 5 min
- 4
Add the rinsed and drained chickpeas and the pumpkin seeds to the salad. Mix gently to combine all ingredients without crushing the chickpeas.
⏱️ 2 min
- 5
For best results, let the salad sit for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften further. The salad can be enjoyed immediately but improves with time.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Red Cabbage and Beet Salad
For the Salad
- 1 small red cabbage, halved and thinly sliced
- 1 raw beet, peeled and cut into juliennes
- 1 shallot, finely chopped
- 1 handful cilantro, finely chopped
- 1 handful mint leaves, finely chopped
- 1 can chickpeas, rinsed and drained, 15.5 oz (439g)
- 1/4 cup pumpkin seeds
For the Seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sumac
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1 tablespoon white vinegar
- 4 tablespoons extra virgin olive oil
Instructions
- 1
In a large salad bowl, combine the thinly sliced red cabbage, julienned raw beet, finely chopped shallot, and the fresh cilantro and mint leaves.
⏱️ 5 min - 2
Add all the seasoning ingredients to the bowl: salt, ground black pepper, sumac, the juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon of honey, 1 tablespoon of white vinegar, and 4 tablespoons of extra virgin olive oil.
⏱️ 3 min - 3
Using your hands, mix the ingredients thoroughly, gently squeezing the vegetables as you mix. This action helps to soften the cabbage and beet, allowing them to absorb the flavors of the dressing more effectively.
⏱️ 5 min - 4
Add the rinsed and drained chickpeas and the pumpkin seeds to the salad. Mix gently to combine all ingredients without crushing the chickpeas.
⏱️ 2 min - 5
For best results, let the salad sit for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften further. The salad can be enjoyed immediately but improves with time.
⏱️ 30 min