Beet, Pomegranate and Red Cabbage Salad

Beet, Pomegranate and Red Cabbage Salad

  • Preparation 30 min
  • Servings 10

This is a no-cook accompaniment designed with less kitchen time in mind. In the salad, everything (red cabbage, yellow beet and carrot) is finely grated. It’s also a combination that’s colourful, chock full of flavour and extremely easy to make.

  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Dressing

    • 3 tbsp (45 ml) vegetable oil
    • 1 tbsp (15 ml) lime juice
    • 1 tbsp (15 ml) rice vinegar
    • 1 tsp finely chopped fresh ginger
    • 1 tsp sugar
    • 1/2 tsp (2.5 ml) sambal oelek
  • Salad

    • 8 cups (680 g) red cabbage thinly sliced with a mandoline
    • 2 tbsp (30 ml) rice vinegar
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 1 large yellow beet, peeled, finely grated and lightly drizzled with lime juice
    • 1 carrot, peeled and finely grated
    • 1/2 cup (20 g) chopped fresh parsley
    • 3/4 cup (130 g) pomegranate seeds (about 1 pomegranate)
    • Salt and pepper

Preparation

  • Dressing

  • Salad

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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