Introduction
This Beetroot, Carrot, and Cabbage Salad is a vibrant and healthy addition to any meal. Packed with fresh vegetables, protein-rich red beans, and a zesty lemon dressing, this salad is as nutritious as it is delicious. Follow these simple steps to prepare a salad that you won’t be able to stop eating!
Ingredients
- 1/4 head of cabbage
- 1 beetroot
- 1 large carrot
- 8.5 ounces (240 grams) red beans (boiled or canned)
- 1 onion
- Fresh parsley, to taste
- Juice of 1/2 lemon
- 1.7 fluid ounces (50 milliliters) olive oil
- Salt, to taste
- Black pepper, to taste
- Pinch of sugar
- Mixed seeds (flaxseed, sunflower, pumpkin seeds), for garnish
Nutrition Information
This recipe makes approximately 4 servings. The nutritional information per serving is as follows:
- Calories: 180
- Protein: 5g
- Carbohydrates: 20g
- Dietary Fiber: 7g
- Sugars: 9g
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
Preparation Time
- Preparation Time: 20 minutes
- Total Time: 20 minutes
Step-by-Step Instructions
Step 1: Preparing the Cabbage
- Cut the Cabbage:
- Finely cut the 1/4 head of cabbage using a knife or a special grater.
- Soften the Cabbage:
- Sprinkle some salt on the cabbage and gently squeeze it with your hands to soften it. This step ensures that the cabbage becomes tender and absorbs the flavors well.
Step 2: Grating the Beetroot
- Peel and Grate:
- Peel the beetroot and grate it.
- Season the Beetroot:
- Season the grated beetroot with a drizzle of olive oil to enhance its earthy sweetness.
Step 3: Adding Carrots and Red Beans
- Grate the Carrot:
- Grate the large carrot and mix it with the cabbage.
- Add Red Beans:
- Add 240 grams of boiled red beans (you can use canned beans for convenience) to the mixture. The beans provide a protein boost, making this salad a wholesome meal.
Step 4: Slicing Onion and Chopping Parsley
- Slice the Onion:
- Thinly slice the onion into crescents.
- Chop the Parsley:
- Chop the fresh parsley as finely as you can.
- Combine:
- Add the sliced onion and chopped parsley to the salad, infusing it with layers of flavor and freshness.
Step 5: Preparing the Dressing
- Make the Dressing:
- In a separate bowl, combine the juice of half a lemon with 50 milliliters of olive oil.
- Season the dressing with salt, black pepper, and a pinch of sugar. This dressing will bring all the elements of the salad together.
Step 6: Toss and Garnish
- Toss the Salad:
- Pour the dressing over the salad and toss everything together gently. Ensure that the dressing is evenly distributed, coating every ingredient with its luscious flavor.
- Garnish:
- For the finishing touch, sprinkle a mixture of seeds on top – flaxseed, sunflower, and pumpkin seeds for added texture and nutrition.
Conclusion
This Beetroot, Carrot, and Cabbage Salad is a delightful combination of fresh vegetables, protein, and a zesty dressing. It’s perfect for a light lunch, a side dish, or even a snack. Enjoy the vibrant colors and flavors, and feel good about eating a healthy and nutritious meal. Bon appétit!
