If you are looking for a vibrant, tangy, and utterly refreshing salad that packs a punch in both color and flavor, this Cabbage and Beet Salad Recipe is your new best friend in the kitchen. It’s a beautifully balanced dish that brings together the crisp crunch of cabbage with the earthy sweetness of beets, all brightened by a lively marinade of vinegar, garlic, and a hint of sugar. Whether you’re serving it as a side or enjoying it as a light meal, this salad is a crowd-pleaser that feels wholesome and satisfying every single time.
Ingredients You’ll Need
What’s lovely about this recipe is that it uses simple, everyday ingredients, each playing an essential role in bringing what’s familiar yet exciting to your palate. The cabbage lends crunch and volume, beets add a splash of color and subtle earthiness, and the garlic and marinade ingredients create a flavor bomb that ties it all together beautifully.
- 2 medium heads of cabbage (5-6 lb total): Provides a crisp, refreshing base that is both crunchy and light.
- 3 medium beets (1 lb): Adds natural sweetness and stunning deep red color to the salad.
- 3 large garlic cloves: Infuses the salad with a punchy aroma and subtle heat.
- 2 cups filtered water: Dilutes and balances the marinade flavors perfectly.
- 1 1/4 cup light olive oil: Creates a smooth, rich mouthfeel without overpowering the other ingredients.
- 1 cup white vinegar: Brings the signature tang that livens up the salad.
- 1 cup granulated sugar: Sweetens the dressing just enough to counterbalance the vinegar’s acidity.
- 2 Tbsp sea salt (preferably non-iodized): Enhances the natural flavors while helping the cabbage tenderize.
How to Make Cabbage and Beet Salad Recipe
Step 1: Prepare the Marinade
Start by combining all the marinade ingredients in a medium saucepan: filtered water, light olive oil, white vinegar, granulated sugar, and sea salt. Bring everything to a gentle boil, stirring to ensure the sugar and salt dissolve completely. Then, take the pan off the heat and let the marinade cool to room temperature. This step is crucial because pouring a hot marinade over the vegetables could wilt your cabbage quickly, and we want that glorious crunch intact!
Step 2: Chop and Combine the Vegetables
While the marinade cools, prepare your produce. Finely shred the cabbage for perfect texture – a mandolin slicer works wonders here, just be sure to protect those fingers with safety gloves. Next, grate your beets or slice them julienne-style for a lovely mix of textures and visual appeal. Dice the garlic finely, so its flavor evenly disperses throughout. Toss all these together in your largest mixing bowl, creating a colorful base ready to soak up the marinade.
Step 3: Marinate and Press
Once the marinade has cooled, pour it over your chopped cabbage, beets, and garlic. Stir everything well to combine, ensuring every shred is coated with that delicious liquid. Next, create a press to weigh down the salad, which helps the marinade penetrate and brings those fantastic pickled flavors to the front. Using a dinner plate and a bowl filled with water for weight works perfectly. Let the salad sit in the refrigerator or a cool spot for 7 to 10 hours or overnight. This time allows all the flavors to mingle and develop beautifully.
Step 4: Store and Chill
Transfer your marinated cabbage and beet salad into a large glass jug or airtight container. It’s best stored in the refrigerator, where it will keep fresh and flavorful for up to a week. Plus, the flavors deepen even more as it rests, so it’s a perfect make-ahead dish for busy days or entertaining.
How to Serve Cabbage and Beet Salad Recipe
Garnishes
Add a sprinkle of freshly chopped herbs such as dill or parsley for a burst of color and added freshness. Toasted sunflower seeds or walnuts can bring delightful crunch and a nutty contrast, while a few crumbles of creamy feta cheese offer a tangy richness that pairs beautifully with the pickled notes in the salad.
Side Dishes
This cabbage and beet salad shines alongside grilled meats like chicken or pork, providing a fresh, acidic counterpoint that cuts through richer flavors. It also complements hearty grain bowls, roasted vegetables, or can be served on the side with sandwiches to elevate a simple meal with its bold taste and texture.
Creative Ways to Present
For a stunning presentation, serve this salad layered in clear glass jars or glasses, highlighting its gorgeous red and white contrasting colors. You might also use it as a vibrant topping for open-faced sandwiches or wraps, or even as a crunchy filling in lettuce cups for a light appetizer. The possibilities with this Cabbage and Beet Salad Recipe are endless and super fun to explore!
Make Ahead and Storage
Storing Leftovers
This salad keeps very well in the fridge, staying crisp and tasty for about a week when stored in an airtight container. The flavors mature over time, so leftovers can be even better than freshly made! Just give it a gentle stir before serving to redistribute the marinade.
Freezing
Because of its fresh, crunchy ingredients and the nature of the marinade, freezing this salad is not recommended. Freezing would damage the texture of the cabbage and beets, making them mushy upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature. There’s no need to reheat, as the crispness and tangy flavors are at their peak when chilled. If you prefer it slightly warmer, simply let it sit out on the counter for 10-15 minutes before serving.
FAQs
Can I use red cabbage instead of green cabbage?
Absolutely! Using red cabbage will give the salad an even more vibrant purple hue and slightly different flavor profile, but it works wonderfully in this recipe. Just note that red cabbage sometimes takes a bit longer to soften under marinade.
How long can I keep this salad in the fridge?
This cabbage and beet salad will stay fresh and delicious for up to one week in the refrigerator when stored properly in an airtight container.
Is this salad suitable for vegans?
Yes, this recipe is completely vegan as it contains no animal products. The oil used is plant-based, and the other ingredients are naturally vegan-friendly.
Can I adjust the sweetness or acidity of the salad?
Feel free to tweak the sugar and vinegar levels according to your taste. If you prefer a tangier salad, add a little more vinegar; if you like it sweeter, increase the sugar incrementally. Just be sure to keep the balance so the flavors remain harmonious.
Do I need to peel the beets before grating?
Peeling beets is optional but recommended, as the skin can sometimes be tough or bitter. If you’re using very fresh beets with tender skins, a good scrub might suffice before grating.
Final Thoughts
There is something truly special about the simple magic of this Cabbage and Beet Salad Recipe. It’s fresh, tangy, and bursting with color and texture—a recipe that feels like sunshine on a plate. Give it a try and keep it handy for when you want a salad that’s as delightful to serve as it is to eat. Trust me, once you make it, you’ll keep coming back for more!
Print
Cabbage and Beet Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 7 hours 20 minutes
- Yield: 1 to 1.5 liters
- Category: Salad
- Method: No-Cook
- Cuisine: Eastern European
- Diet: Vegetarian
Description
This vibrant Cabbage and Beet Salad combines finely shredded cabbage, fresh beets, and garlic cloves soaked in a tangy, sweet, and salty marinade. It’s a refreshing, crunchy salad that is marinated to perfection, making it a perfect make-ahead dish that intensifies in flavor over time. The use of light olive oil and white vinegar balances the earthiness of the beets with a crisp acidity, creating a deliciously bright side or snack.
Ingredients
Marinade
- 2 cups filtered water
- 1 1/4 cups light olive oil
- 1 cup white vinegar
- 1 cup granulated sugar
- 2 tablespoons sea salt (non-iodized preferred)
Salad
- 2 medium heads of cabbage (5–6 lb total)
- 3 medium beets (1 lb)
- 3 large garlic cloves
Instructions
- Prepare the marinade: In a medium saucepan, combine filtered water, light olive oil, white vinegar, granulated sugar, and sea salt. Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
- Prepare vegetables: Finely shred the cabbage using a mandolin slicer, taking care to protect your fingers with safety gloves. Transfer shredded cabbage to your largest mixing bowl. Grate the beets or cut them into matchsticks using a julienne slicer, then add them to the bowl. Finely dice the garlic cloves and add to the mixing bowl as well.
- Combine and marinate: Pour the cooled marinade over the chopped vegetables and stir thoroughly to combine. Press the cabbage down by placing a large dinner plate on top and weigh it down with a covered bowl filled with water to ensure the marinade covers the cabbage. Refrigerate or leave in a cool room for 7-10 hours or overnight to allow flavors to meld.
- Store and serve: Transfer the marinated salad to a large glass jug for easy storage in the refrigerator. Keep refrigerated until ready to serve. The salad holds well in the fridge for about a week.
Notes
- Using a mandolin slicer and safety gloves makes shredding cabbage much easier and safer.
- Non-iodized sea salt is preferred to prevent discoloration in the salad.
- Allowing the salad to marinate overnight enhances the flavor and texture.
- The salad can be stored refrigerated for up to one week.
- Pressing the cabbage down is crucial to ensure the marinade covers all vegetables evenly.
