Red Cabbage and Beetroot Salad
If you’re searching for a salad that’s as stunning on the plate as it is nourishing for the body, this Red Cabbage and Beetroot Salad is about to become a staple in your kitchen. Bursting with bold colors, earthy sweetness, juicy pops of pomegranate, and the satisfying heartiness of lentils, this dish strikes the perfect balance between texture, flavor, and nutrition. It’s the kind of salad that doesn’t feel like “just a salad,” but rather a complete, filling, and deeply satisfying meal.
What I love most about this salad is how it takes simple ingredients—many of which you may already have in your pantry or fridge—and transforms them into something visually striking and incredibly flavorful. It’s also quick to prepare, requires zero cooking, and fits seamlessly into meal prep routines. Whether you’re hosting a dinner party, packing a work lunch, or making a vibrant centerpiece for a plant-based feast, this recipe is a winner every time.
Why You’ll Love This Red Cabbage and Beetroot Salad
There are countless reasons this salad deserves a spot in your weekly rotation, but here are the top ones:
1. It’s Packed With Color and Nutrition
Red cabbage and beetroot are both nutritional powerhouses. Rich in antioxidants, fiber, vitamins, and phytonutrients, they offer anti-inflammatory benefits and support digestion and heart health. The pomegranate seeds add another layer of antioxidants and natural sweetness.
2. It’s Hearty and Filling
Thanks to the brown lentils, this salad is naturally high in plant-based protein and fiber. That means it’s not only delicious—it also keeps you full for hours.
3. It’s Simple and Requires No Cooking
All you need to do is chop, mix, and toss. No oven, no stove, no complicated techniques. It’s the perfect recipe for busy weekdays.
4. It Stores Beautifully
Unlike leafy salads that wilt quickly, red cabbage and beetroot hold up well. This makes it ideal for meal prep or making ahead for gatherings.
5. The Flavors Are Balanced and Addictive
You get crunch from the cabbage, earthy sweetness from the beetroot, tang from the pickled cucumbers, softness from the lentils, brightness from the parsley, and juicy pops of pomegranate in every bite. The dressing—a mix of olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper—ties everything together with a sweet-tart finish that makes each forkful irresistible.
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
What to Serve With Red Cabbage and Beetroot Salad
This Red Cabbage and Beetroot Salad works beautifully as:
- A main dish for a light, healthy lunch
- A side dish with roasted vegetables
- A refreshing contrast to rich mains like curries or stews
- A vibrant addition to holiday tables
- A potluck favorite (it travels well and looks gorgeous!)
It also pairs wonderfully with Mediterranean, Middle Eastern, and Eastern European flavors.
Storage Instructions
This Red Cabbage and Beetroot Salad keeps surprisingly well thanks to its sturdy ingredients.
- Store in an airtight container for up to 3 days.
- If preparing ahead, you can mix everything except the dressing and add it right before serving for maximum crispness.
The flavors deepen beautifully over time, making leftovers even more delicious.
Frequently Asked Questions (FAQs): Red Cabbage and Beetroot Salad
1. Can I use raw beetroot instead of cooked?
You can, but it’s best grated or shredded. Raw cubes will be too firm and earthy for this recipe. Cooked beetroot gives better texture and flavor.
2. Will the salad get soggy?
Not really! Red cabbage and beetroot hold up well. The salad remains crisp for at least 24–48 hours in the fridge.
3. Can I use fresh cucumber instead of pickled?
Yes, but the tanginess from pickles really elevates the dish. If using fresh cucumbers, add a splash more vinegar.
4. What can I substitute for pomegranate syrup?
Try:
- Date syrup + extra vinegar
- Maple syrup + splash of lemon juice
- Reduced pomegranate juice
5. Is this salad gluten-free?
Yes, naturally gluten-free.
6. Can I make this salad oil-free?
Sure. Replace the olive oil with extra balsamic vinegar or a tablespoon of tahini thinned with water.
7. Can I use red kidney beans instead of lentils?
Technically yes, but lentils provide a softer texture that blends better with the vegetables.
8. What type of lentils work best?
Brown or green cooked lentils hold their shape and work perfectly in salads.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Red Cabbage and Beetroot Salad
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 the chopped red cabbage, lentils, pickled cucumbers, beetroot, pomegranate seeds, and parsley to a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper.
- Pour the dressing over the salad and toss well to coat.
- Taste and adjust seasoning if needed. Serve immediately or chill before serving.
