This red cabbage and beetroot salad is one of those recipes I keep coming back to when I want something fresh, colorful, and deeply satisfying without spending much time in the kitchen. I love how the vibrant purple cabbage, sweet beetroot, and jewel-like pomegranate seeds come together in a bowl that feels nourishing and hearty at the same time. With lentils adding substance and a sweet-tart dressing tying everything together, this salad feels like a complete meal rather than just a side.
Why You’ll Love This Recipe
I enjoy this recipe because it proves that simple ingredients can create something truly special. I like how quick it is to prepare, with no cooking involved, yet it still feels filling and balanced. The textures are one of my favorite parts: crunchy cabbage, soft lentils, tender beetroot, and juicy pops of pomegranate in every bite. I also appreciate how well it holds up in the fridge, which makes it perfect for meal prep or make-ahead lunches.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the salad
1 cup finely chopped red cabbage
1 can brown lentils, drained and rinsed
3 finely chopped pickled cucumbers
3 finely chopped cooked beetroot
1 cup pomegranate seeds
1/3 cup fresh parsley, chopped
For the dressing
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp pomegranate syrup
1/2 tsp salt
1/4 tsp black pepper
Directions
I start by adding the chopped red cabbage, lentils, pickled cucumbers, beetroot, pomegranate seeds, and parsley to a large mixing bowl. In a separate small bowl, I whisk together the olive oil, balsamic vinegar, pomegranate syrup, salt, and black pepper until well combined. I then pour the dressing over the salad and toss everything thoroughly so each ingredient is coated. Before serving, I always taste and adjust the seasoning if needed, then either serve it right away or chill it for a short time to let the flavors mingle.
Servings And Timing
This recipe makes about 4 servings. I usually need around 20 minutes total to prepare it from start to finish, including chopping and mixing. Since there’s no cooking involved, it’s ideal when I want something quick and efficient.
Variations
I like switching things up depending on what I have on hand. Sometimes I replace lentils with chickpeas or white beans for a slightly different texture. If I want extra crunch, I add chopped walnuts or pumpkin seeds. When pomegranate seeds aren’t in season, I use dried cranberries or raisins, adjusting the dressing slightly to balance the sweetness.
Storage/Reheating
I store this salad in an airtight container in the fridge for up to 3 days. I find that the flavors actually deepen over time, making leftovers even better. Since it’s meant to be served cold or at room temperature, there’s no reheating needed. If I’m making it ahead, I sometimes keep the dressing separate and mix it in just before serving for maximum crunch.
FAQs
Can I Use Raw Beetroot Instead Of Cooked?
I can use raw beetroot, but I prefer it grated rather than chopped. Cooked beetroot gives a softer texture and blends more smoothly with the other ingredients.
Will The Salad Become Soggy?
In my experience, it holds up very well. Red cabbage and beetroot are sturdy, so the salad stays crisp for at least one to two days.
Can I Use Fresh Cucumbers Instead Of Pickled?
I can, but I usually add a bit more vinegar or lemon juice to make up for the tanginess that pickled cucumbers provide.
What Can I Use Instead Of Pomegranate Syrup?
I often substitute it with maple syrup plus a splash of lemon juice, or date syrup with extra balsamic vinegar.
Is This Salad Gluten-Free?
Yes, I like that this salad is naturally gluten-free without any special adjustments.
Conclusion
This red cabbage and beetroot salad is one of my favorite examples of how vibrant, plant-based ingredients can shine with very little effort. I love how it’s quick to prepare, visually stunning, and satisfying enough to enjoy as a main or a side. Whether I’m meal prepping for the week or serving guests, this salad always feels like a reliable and delicious choice.
This red cabbage and beetroot salad is a vibrant, plant-based dish made with crunchy cabbage, sweet beetroot, lentils, and juicy pomegranate seeds, all tossed in a sweet-tart pomegranate dressing for a colorful and satisfying meal or side.
Ingredients
For the salad:
1 cup finely chopped red cabbage
1 can brown lentils, drained and rinsed
3 finely chopped pickled cucumbers
3 finely chopped cooked beetroot
1 cup pomegranate seeds
1/3 cup fresh parsley, chopped
For the dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp pomegranate syrup
1/2 tsp salt
1/4 tsp black pepper
Instructions
Add chopped red cabbage, lentils, pickled cucumbers, beetroot, pomegranate seeds, and parsley to a large mixing bowl.
In a small bowl, whisk together olive oil, balsamic vinegar, pomegranate syrup, salt, and black pepper.
Pour the dressing over the salad and toss well until all ingredients are coated evenly.
Taste and adjust seasoning as needed. Serve immediately or chill briefly before serving.
Notes
Swap lentils with chickpeas or white beans for variation.
Add walnuts or pumpkin seeds for extra crunch.
If pomegranate seeds aren’t available, use dried cranberries or raisins.
For a tangier version, use fresh cucumber with extra lemon juice or vinegar.
Grated raw beetroot can be used in place of cooked for added texture.
