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- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar or lemon juice
- 1 tablespoon of honey or maple syrup
- Salt and pepper to taste
How to Make the Salad:
- Prepare the Vegetables:
- Peel and grate the beetroot and carrots. Be sure to use a grater that creates fine, even shreds.
- Finely shred the cabbage using a sharp knife or a mandoline slicer.
- Chop the fresh parsley.
- Mix the Vegetables:
- In a large bowl, combine the grated beetroot, carrots, shredded cabbage, and chopped parsley. If you like a bit of extra crunch, add the sunflower seeds or chopped nuts.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), and a pinch of salt and pepper.
- Combine and Serve:
- Pour the dressing over the salad and toss well to ensure all the ingredients are evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld together.
Why You’ll Love This Salad
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