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Beet, carrot and red cabbage salad

This beet, carrot and red cabbage salad is so easy to make. Just shred or grate the veggies, add some dressing and voilà you have a vegan, healthy slaw that’s perfect for burgers, wraps, kebabs and so on. It’s also ideal for barbecues, parties or take it with you to trips and picnics or in your lunchbox to work/school etc.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ small red cabbage
  • 1 medium carrot
  • 1 medium beetroot
  • 1 small red onion or ½ medium
  • 1 Tbsp toasted sesame seeds
  • Dressing:
  • 2 Tbsp olive oil approx.
  • 2 Tbsp apple cider vinegar approx.
  • 1 Tbsp maple syrup
  • 1 tsp sesame oil
  • Salt and pepper

Method
 

  1. Finely shred or grate the carrot and beetroot. Finely slice the cabbage and onion. Scatter them into a large mixing bowl and toss.
  2. Pour the dressing over the salad and mix well.
  3. Let it rest for 15 minutes or so before serving.
  4. Sprinkle the sesame seeds on top just before serving.