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
Scale
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.
