Beet and Cabbage Salads

Ingredients for Beet and Cabbage Salads

• 2 tablespoons Sherry wine vinegar

• 2 teaspoons Dijon mustard

• 80ml safflower oil

• 3 large raw beets, peeled, coarsely grated

• 60ml distilled white vinegar

• 1 tablespoon soy sauce

• 1 tablespoon sugar

• 80ml safflower oil

• 6 cups very thinly sliced green cabbage

• 2 tablespoons chopped fresh mint

How to make Beet and Cabbage Salads

Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.