Prepare to embark on a culinary journey that will revolutionize your perception of salads! This stunning Shredded Beets and Red Cabbage with Cranberries recipe is not just a dish—it's a colorful explosion of flavors, textures, and nutrition that will make your taste buds dance with joy. Imagine a salad so visually striking and deliciously complex that it turns heads at every dinner table, while delivering a powerful punch of health benefits and irresistible taste.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups shredded beets
- 2 cups shredded red cabbage
- 1/2 cup dried cranberries
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Wash the beets thoroughly under cold water to remove any dirt. Peel the beets using a vegetable peeler, then shred them using a box grater or a food processor fitted with a shredding attachment. Place the shredded beets in a large mixing bowl.
- Next, prepare the red cabbage. Remove any outer leaves that are wilted or damaged. Cut the cabbage into quarters and remove the core. Shred the cabbage finely using a sharp knife or a food processor. Add the shredded red cabbage to the bowl with the beets.
- Add the dried cranberries to the bowl with the shredded beets and red cabbage. The cranberries will add a sweet and tangy flavor that complements the earthiness of the beets and the crunch of the cabbage.
- In a small bowl, whisk together the apple cider vinegar and olive oil. This will serve as the dressing for the salad. Pour the dressing over the shredded beets, red cabbage, and cranberries in the mixing bowl.
- Gently toss all the ingredients together until the beets, cabbage, and cranberries are evenly coated with the dressing. Be careful not to mash the beets; you want to keep the texture intact.
- Season the salad with salt and pepper to taste. Start with a small amount of salt and pepper, and adjust according to your preference. Toss the salad again to distribute the seasoning.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This will also help soften the cabbage slightly.
- Once ready, transfer the shredded beets and red cabbage salad to a serving platter or individual bowls. Serve immediately as a refreshing side dish or light salad.
Tips
- Choose Fresh Produce: Select firm, deep-colored beets and crisp red cabbage for the best flavor and texture.
- Grating Hack: To prevent staining your hands, wear disposable gloves when shredding beets.
- Flavor Enhancing Tip: For an extra flavor dimension, toast the cranberries lightly in a dry pan before adding them to the salad.
- Make-Ahead Friendly: This salad tastes even better after sitting for a few hours, allowing flavors to meld together. Prepare in advance for easy meal prep.
- Customization Options: Add toasted nuts like almonds or walnuts for extra crunch, or sprinkle some crumbled feta cheese for a creamy contrast.
- Dressing Balance: Adjust the vinegar-to-oil ratio to suit your taste preferences. More vinegar for tanginess, more oil for smoothness.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 18g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
