Beet and Cabbage Salad
  • 1/2 head red cabbage, thinly sliced
  • 1/2pound red beets, gratedabout 2 very small beets
  • 1/2 small red onion, thinly slicecd
  • 1/4cup extra-virgin olive oil
  • 3tablespoons apple cider vinegar
  • 1teaspoon Dijon mustard
  • 1/4teaspoon sea salt
  • 1/4teaspoon freshly ground black pepper
  1. Toss cabbage, beets, and onion together to combine thoroughly.
  2. Whisk oil, vinegar, mustard, salt, and pepper together until emulsified. Pour over vegetables and stir to combine thoroughly. Serve at once.
Recipe Notes
Nutrition Facts
Beet and Cabbage Salad
Amount Per Serving
Calories 136 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 174mg 7%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 136 cal, 9g fat (7g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 13g carb, 3g fiber, 174mg sodium