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Red cabbage, citrus and beetroot salad

  • 21 oz red cabbage, raw, shredded finely
  • 7 oz beets, peeled and grated finely
  • 2 pcs orange, red, peeled and cut into sections
  • 1 3/4 oz pomegranate seeds
  • 1 pcs pink grapefruit, peeled and cut into sections
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice

  1. Prepare vegetables and fruits; peel, shred, and cut into sections.
  2. Combine fruits and veggies in a large bowl.
  3. In small bowl, whisk together lemon juice and apple cider vinegar; drizzle over salad.
  4. Mix well to combine and sprinkle with pomegranate seeds. Chill in the fridge for an hour or until serving.
  5. Serve in separate bowls.

Good points

  • Very low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in potassium
  • High in thiamin
  • Very high in vitamin B6
  • Very high in vitamin C

Preparation time: 15 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 81.99 kcal
Carbohydrates: 18.58 g
Cholesterol: 0 mg
Sugar: 13.72 g
Protein: 2.65 g
Fat: 0.35 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com