I Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad: A Delicious New Salad Recipe


Carrots and Beans Mix: Grate a large carrot and combine it with the cabbage. Stir in 240 grams of boiled (or canned) red beans for a protein punch.

Onion and Parsley Addition: Thinly slice the onion and finely chop the parsley, then mix these into the salad for added flavor dimensions.

Dressing It Up: Whisk together the juice of half a lemon with 50 milliliters of olive oil, seasoning with salt, black pepper, and a sugar pinch. This dressing will tie all your salad components together beautifully.

Toss, Garnish, and Serve: Drizzle the dressing over your salad, toss gently to coat, and garnish with a seed mix (flax, sunflower, and pumpkin) for crunch and nutrition.


This beetroot, carrot, and cabbage salad is nothing short of a flavor fiesta. It's a harmonious blend of fresh ingredients, each playing its part to perfection. Whether you're serving it as a side or as the main event, this salad is bound to impress.

Try it out and prepare to be hooked. The combination of crunchy veggies, hearty beans, and a killer dressing makes this dish irresistibly good. Dive into the vibrant taste and enjoy every nutritious bite!