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Red Cabbage and Beetroot Salad

Red Cabbage and Beetroot Salad

tastysimplyvegan
This vibrant Red Cabbage and Beetroot Salad is packed with crunch, color, and plant-powered nutrition. With hearty brown lentils, juicy pomegranate seeds, tangy pickled cucumbers, and a sweet-tart pomegranate dressing, it’s a refreshing and satisfying salad perfect for meal prep, quick lunches, or healthy sides. Vegan, gluten-free, and ready in minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 4

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.
Keyword beetroot, beetroot salad, cabbage, pomegranate seeds, red cabbage