A vitamin-rich and colorful salad featuring Chinese cabbage, roasted beets, and red onion with a tangy honey-mustard dressing. Ready in 15 minutes and serves 4.
Ingredients
- 1/2 head Chinese cabbage
- 2 whole red beet, precooked
- 1 whole small red onion
- 1 handful walnut kernels, optional
- 3 tablespoon oil (such as walnut or olive oil)
- 2 tablespoon vinegar (such as mild apple vinegar)
- 1 teaspoon honey or agave syrup
- 1 teaspoon mustard, medium hot
- 1 to taste salt
- 1 to taste freshly ground pepper
Directions
- 1Prepare vegetables: Clean, wash, and drain the Chinese cabbage well and cut into fine strips. Cut the white stem parts especially finely. Peel the onion and cut into fine cubes or half rings.
- 2Cut red beet (Pro tip): Cut the red beet into fine slices or cubes. Tip: If you mix the beet pieces in a separate bowl with 1 tablespoon of oil first, they won't bleed as much and the cabbage will retain its bright color longer.
- 3Mix dressing: In a large bowl, vigorously mix together vinegar, honey, mustard, salt, pepper, and the remaining oil. Optionally add 1-2 tablespoons of the beet juice for a nice color.
- 4Arrange: Add the Chinese cabbage and onion to the bowl with the dressing and mix well. Carefully fold in the red beet just before serving. Garnish with coarsely chopped walnuts.
Estimated Time
Preparation: 15 minutes
Cooking: 0 minutes