Shredded red cabbage, thin strips of beetroot, grated carrot, pomegranate seeds, and crunchy walnuts all tossed in a honey mustard lemon dressing. This beet and red cabbage salad is ready in about 10 minutes with no cooking at all.
Unlike most salads that go soggy if you dress them too early, this one actually improves. The dressing softens the cabbage and beetroot over a few hours, so the flavours come together instead of falling apart.
This is @ferah_kitchen’s version from Instagram. It works as a side with grilled meat or fish, or on its own as a light lunch with some crusty bread.
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Beet and Red Cabbage Salad with Pomegranate and Walnuts
Course: SaladCuisine: MediterraneanDifficulty: Easy4
servings10
minutes250
kcal10 min
A raw salad of shredded red cabbage, beetroot strips, grated carrot, pomegranate seeds, and walnuts in a garlic honey mustard lemon dressing. No cooking needed, just chop and toss. Recipe by @ferah_kitchen.
Ingredients
- For the Salad
¼ small red cabbage, very thinly sliced
2 cooked beetroots, cut into thin strips or grated
1 carrot, cut into thin strips or grated
½ cup pomegranate seeds
½ cup (50 g) walnuts, roughly chopped
2 tablespoons chopped fresh parsley
- For the Dressing
60 ml (¼ cup) extra virgin olive oil
Juice of half a lemon
1 large garlic clove, crushed
1 teaspoon mustard
1 teaspoon honey (or ½ teaspoon sugar)
½ teaspoon salt
Directions
- Prepare the vegetables: Slice the red cabbage as thin as you possibly can. Cut the beetroot and carrot into thin strips, or grate them on the large holes of a box grater.
- Combine the salad: Put the cabbage, beetroot, and carrot in a large bowl. Add the pomegranate seeds, chopped walnuts, and parsley.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, crushed garlic, mustard, honey, and salt until smooth.
- Dress and toss: Pour the dressing over the salad and toss everything together until evenly coated.
Notes
- Use pre-cooked vacuum-packed beetroot from the supermarket to save time. Original recipe by @ferah_kitchen on Instagram.
FAQs
Do I need to cook the beetroot first?
The beetroot needs to be cooked before you add it. The easiest option is vacuum-packed pre-cooked beetroot from the supermarket. If you want to cook it yourself, boil whole unpeeled beetroots for 40-50 minutes until a knife slides in easily. Let them cool, then peel and slice.
Can I make this salad ahead of time?
Yes, and it actually tastes better that way. The acid in the lemon juice and the salt slowly soften the raw cabbage, making it easier to eat. The beetroot releases its juice into the dressing and turns everything a deep pink-purple colour. Make it in the evening and eat it the next day for lunch. If you want the walnuts to stay crunchy, add them fresh just before serving.
What can I use instead of pomegranate seeds?
Dried cranberries are the closest swap. They give a similar sweet-tart pop against the earthy beetroot. Fresh raspberries also work if pomegranate is out of season. Skip anything too watery like grapes because they dilute the dressing.
Can I use raw beetroot instead of cooked?
You can, but the texture and taste will be very different. Raw beetroot is hard and crunchy with a strong earthy flavour. Grate it very finely if you go raw. Cooked beetroot is softer, sweeter, and blends into the salad much better.
What goes well with this salad?
It pairs well with grilled chicken, lamb, or fish because the sweetness from the beetroot and pomegranate cuts through the richness of the meat. It also works next to rice dishes, roasted vegetables, or as part of a bigger spread with hummus and bread.
