Instructions:
1. Prepare the Vegetables:
Step 1: Peel and grate the beetroots and carrots using a grater or food processor.
Step 2: Thinly slice the cabbage into fine shreds.
2. Combine the Ingredients:
Step 1: In a large salad bowl, combine the grated beetroots, carrots, and shredded cabbage.
Step 2: Add the chopped parsley, sunflower or pumpkin seeds, and raisins or dried cranberries if using.
3. Make the Dressing:
Step 1: In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and Dijon mustard until well combined.
Step 2: Season with salt and pepper to taste.
4. Toss the Salad:
Step 1: Pour the dressing over the salad and toss well to ensure all the ingredients are evenly coated.
Step 2: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
5. Serve:
Step 1: Serve the salad chilled or at room temperature.
Step 2: Garnish with additional parsley or seeds if desired.
Tips for the Best Beetroot, Carrot, and Cabbage Salad:
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