Cabbage, beet and onion salad is a dish my mother made often growing up. It was a very simple salad, but it was a perfect complimentary meal against certain dishes. The salad itself is simple, refreshing, tart, crisp and even a perfect meal on its own or alongside dinner.
Typically I would use a head of cabbage, but since I was looking for something quick I opted to pick up a bag of coleslaw mix. I would recommend picking up a bag of shredded cabbage (without carrots) but since coleslaw mix with carrots is all that my grocery store had available, it’s what I picked up. The carrots don’t necessarily change the dish it just gives it a different crunch. Nonetheless it’s delicious and typically a crowd pleaser.
I enjoy this the day I make it, but I feel it tastes so much better the next day because it gets to “marinate” in the refrigerator. The cabbage also softens up a bit.
Serves 7. 1 Points Plus Values. ~3/4 cup serving.
- 1 bag of coleslaw mix OR 1 small head of cabbage, sliced thin
- ½ small onion, sliced
- 8 oz fresh beets (or canned), sliced
- 4 tbsp Red wine vinegar (or less depending on taste)
- 1 tbsp olive oil
- Pepper, to taste
- Salt, to taste
Add coleslaw mix, sliced onions and sliced beets to a large bowl. Sprinkle with black pepper and a dash of salt.
Drizzle in olive oil and red wine vinegar. Toss to combine.
The beets will change the color of the salad to a slightly purple shade. Taste test and adjust seasonings (salt, pepper and red wine vinegar).