Cabbage beet salad
This recipe holds up for 5 days in the fridge! You can make it ahead, just remember the cabbage will soften more each day!
Servings: people USA imperial/metric conversion:
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  1. Peel the beets and cut them into small chunks and place them in a pot covered in water. Place pot on high heat and let cook for 25 minutes. Remove and drain.
  2. While beets are cooking place all ingredients except the cabbage into a large bowl. Mix well.
  3. Add cabbage and beets. Salt to taste. Serve cold or room temperature.
Notes & Tips:

Make sure your beets are large and your cabbage is small for this recipe! If you the beets are small, use 6 and if the cabbage is large use half. If you don’t like cilantro, leave it out!