Cabbage, Daikon, and Beet Salad
Fresh, tasty, and vibrant! A vegetable vitamin bomb! Cabbage, daikon, and beet salad is very healthy. It’s quick and easy to make. If you’re dieting or eating healthy, you should definitely try this salad!
Updated : 17 February, 2026
Easy
About 20 min.
Ingredients
120 grams
Cabbage
120 grams
Daikon
60 grams
Beetroot
100 grams
Brined cheese
30 grams
Onion
to taste
Greens
4 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
1
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a tasty, vitamin-rich salad with cabbage and daikon? First, prepare all the necessary ingredients. Use young cabbage or pointed cabbage (hispi). For the onion, white salad onion, red onion, or shallot works best - these have a milder flavor and are ideal for fresh vegetable salads. For the cheese, it’s best to use a brined cheese (I used Greek brined cheese), but you can replace it with a ball of mozzarella.
Step 2
Remove the tough outer leaves from the cabbage. Rinse and pat dry with paper towels, then slice into thin strips. The thinner the cabbage is shredded, the tastier the salad will be.
Step 3
Peel the radish and cut into thin matchsticks. Alternatively, you can grate the daikon on a coarse grater or use a Korean-style slicer/grater. Add the daikon to the cabbage.
Step 4
Peel the beet and grate it. Add it to the cabbage and daikon.
Step 5
Peel the onion, rinse it, and slice into thin strips or half-moons. Add to the other vegetables.
Step 6
Final touches: remove the cheese from the brine. Cut it or crumble it by hand into small pieces and add to the salad. Wash the herbs, pat dry, finely chop, and add to the bowl. Peel a small clove of garlic and press it through a garlic press; add it to the other ingredients (garlic is optional). Season the salad with allspice and drizzle with refined vegetable oil or olive oil.
Step 7
Mix thoroughly and taste for salt. If the salt from the cheese isn’t enough, add salt to taste. Serve right away or let it rest for a while.
Author note
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