Cabbage and Beet Salad
This fresh cabbage and beet salad is crisp, colorful and easy to prepare. Raw cabbage, beet and carrot are tossed with garlic and a simple oil and vinegar dressing.
Updated : 07 October, 2026
Easy
About 30 min.
Ingredients
400 grams
Cabbage
1
Beetroot
1
Carrot
2
Garlic
4 tablespoon
Vegetable oil
2 teaspoon
Apple cider vinegar
2 teaspoon
Sugar
0.2 grams
Ground black pepper
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose firm, juicy beets with smooth skin. Use any vegetable oil you like. If you do not have apple cider vinegar, replace it with 6% regular or wine vinegar.
Step 2
Remove any damaged outer leaves from the cabbage and finely shred it, avoiding the thick, tough leaves around the core.
Step 3
Peel the carrot and grate it into thin strips using a julienne grater. If you do not have one, use a regular coarse grater.
Step 4
Peel the raw beet and grate it into thin strips in the same way, or use a coarse grater. You can vary the vegetables according to taste by adding sliced bell pepper, radishes, daikon or cucumber.
Step 5
Combine the cabbage, beet and carrot in a bowl. Add the pressed garlic, vegetable oil, apple cider vinegar, sugar, salt and ground black pepper.
Step 6
Mix everything thoroughly and leave the salad to stand for 10–15 minutes. Taste before serving and adjust the seasoning if necessary.
Step 7
Pile the fresh cabbage, raw beet and carrot salad onto a serving plate and serve. For a more decorative presentation, line the plate with lettuce leaves or other fresh greens if desired.
Author note
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