Description
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 9g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
