This salad is a symphony of color, taste, and texture. The earthy sweetness of beetroot pairs beautifully with the vibrant crunch of carrots and the refreshing crispness of cabbage. Toasted walnuts add a delightful nutty richness, while a tangy lemon vinaigrette ties everything together.
Ingredients:
- For the Salad:
- 2 cups shredded red cabbage
- 2 medium carrots, julienned (thinly sliced)
- 2 medium beetroots, julienned (wear gloves to prevent staining)
- 1/2 cup chopped walnuts, toasted
- For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Vegetables: Shred the red cabbage using a mandoline or food processor with the shredding attachment. Julienne the carrots and beetroots by hand using a sharp knife, or with a julienne peeler for speed.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts until fragrant and lightly golden brown, stirring occasionally. Set aside to cool.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the shredded cabbage, julienned carrots, and julienned beetroots. Toss with the lemon vinaigrette until everything is evenly coated.
- Serve: Garnish the salad with the toasted walnuts and serve immediately.
Tips:
- For a creamier dressing, whisk in 1 tablespoon of mayonnaise to the vinaigrette.
- If you don’t have fresh lemon juice, you can substitute white vinegar or apple cider vinegar.
- Pre-cooked beetroot can be used to save time. Look for vacuum-packed cooked beetroot in the produce section of your grocery store.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad may lose some of its crispness, but the flavors will still be delicious.
Enjoy this vibrant and flavorful salad as a side dish or a light lunch!
