Lemony Cabbage Salad with Sweet Beets
Recipe and photography by Abby Mosler, @SweetRindandSalt. This Lemony Cabbage Salad with Sweet Beets is a bright, refreshing salad featuring shredded green cabbage, fresh parsley, and Paisley Farm Sweet Pickled Beets. Tossed in a zesty lemon, apple cider vinegar, Dijon mustard, and thyme dressing, it delivers a perfect balance of tangy, sweet, and herb-forward flavors. The crisp cabbage and tender, naturally sweet beets make this an ideal healthy side dish, vegetarian salad, or make-ahead meal. Perfect for light lunches, spring and summer gatherings, or colorful, flavorful vegetable salads.
Ingredients
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 tbsp. minced fresh thyme leaves
2 small garlic cloves, finely minced
1 tsp. sugar
2 tsp. Dijon mustard
Pinch of salt, or to taste
Pinch of black pepper, or to taste
For the Salad:
½ large green cabbage, finely shredded (about 6 cups shredded)
½ cup chopped fresh flat leaf parsley
1 (24 oz.) jar Paisley Farm Sweet Pickled Beets, drained and roughly chopped
Instructions
- First, make the dressing. In a small mixing bowl, add the extra virgin olive oil, lemon juice, apple cider vinegar, thyme, garlic, sugar, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture is smooth.
- In a large mixing bowl, add the shredded cabbage and parsley. Toss to combine. Drizzle the dressing over the cabbage and toss until all of the cabbage is coated in dressing. Next, add the beets and gently toss until incorporated throughout the salad. Place in the refrigerator for about 30 minutes to allow flavors to combine and the cabbage to soften. Taste and season with more salt and pepper, if needed, and serve.
