Step 1: Preparing the Vegetables
Shred and Grate: Finely shred the cabbage and place it in a large mixing bowl. Grate the beetroot and carrot, then add them to the bowl.
Add the Beans: Rinse and drain the red beans, then mix them into the vegetables.
Chop the Onion and Parsley: Finely chop the onion and fresh parsley, then add them to the mixture.
Step 2: Making the Dressing
Mix the Ingredients: In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and a pinch of sugar until well combined.
Step 3: Assembling the Salad
Combine Everything: Pour the dressing over the salad and toss until all ingredients are evenly coated.
Let It Rest (Optional): For enhanced flavor, let the salad chill in the refrigerator for 15-30 minutes before serving.
Serving Suggestions
As a Light Meal: Serve on its own with a slice of whole-grain bread.
As a Side Dish: Pairs well with grilled dishes, roasted meats, or plant-based mains.
For Meal Prep: This salad stays fresh for a day in the fridge, making it perfect for a healthy grab-and-go option.
This vibrant beetroot, carrot, and cabbage salad is not only delicious but also packed with antioxidants, fiber, and healthy fats. Try it today and enjoy a fresh, nutrient-dense dish!
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