Crunchy Beet Slaw Salad
If you're looking for a colorful, crunchy, and nutritious salad to add to your table, this Crunchy Beet Slaw Salad is your perfect match. Not only is it visually appealing with its vibrant colors, but it's also packed with antioxidants, vitamins, and fiber. Whether preparing for a picnic, family dinner or simply spicing up your weekly meal prep, this beet coleslaw is a must-try.
Equipment
- 1 mandolin slicer
- 1 Cutting Board
- 1 Sharp Knife
- 1 large mixing bowl
- 1 tongs or salad claws
- 1 measuring cup
Ingredients
- ½ large Firm green cabbage head
- 1 small Beet
- 1 cup Spinach
- 1 Red Bell pepper
- 1 large Carrot
- 1 small sweet onion
Simple Salad Dressing:
- ¼ cup Olive oil
- 1 tablespoon White Vinegar
- Salt and pepper to taste
Instructions
- Prep the veggies: Start by peeling and grating ½ a large beet and 1 large carrot. Then, finely shred ½ a large firm cabbage using a mandolin slicer. Using a sharp knife, slice 3 small or 1 large sweet red pepper and finely dice 1 small sweet onion. Next, chop the 1 cup of spinach into smaller pieces.
- Add all the chopped, grated, and sliced vegetables into a bowl. If you are planning to serve at a later time, cover with an air-tight lid and refrigerate for up to 3 days. This is a great salad option for meal prep.
- Make the dressing: In a measuring cup to reduce dishes, add ¼ cup olive oil, 1 tablespoon of white vinegar, salt, and pepper to taste I used 2 teaspoon of salt and ½ teaspoon of black pepper. Using a fork, whisk together. Set aside until ready to serve salad. Then drizzle over salad and toss to coat cabbage and vegetables.
- Mix Salad: When ready to serve, pour the dressing over the shredded vegetables. Using tongs or salad claws, toss well to ensure everything is evenly coated. To maintain optimal freshness, mix right before ready to serve.