Servings: 8

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Fresh Beet Salad


1 bunch baby beets
1 1/2 cups Napa or green cabbage, shredded
1 cup carrots, shredded
4 green onions, thinly sliced
2 tablespoons peanut oil
1 1/2 tablespoons rice or white vinegar
1 tablespoon fresh ginger, minced


Wash, peel, and trim beets. Grate beets with a fine grater or fine shredding blade of a food processor. In a bowl, toss shredded beets with cabbage, carrots, and onions. In a small lidded jar, combine oil, vinegar, and ginger with salt and pepper to taste; shake well. Pour over salad; toss. Let stand 1 hour before serving to blend flavors.