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Beet and Cabbage Salad

chef.jackson's picture
Ingredients
  Canned sliced beets 32 Ounce (2 Cans, 16 Ounce Each, Reserve Liquid)
  Mayonnaise 1 Cup (16 tbs)
  Milk 3 Tablespoon
  Vinegar 1 Tablespoon
  Cabbage head 1 Small
  Beet juice 1⁄2 Cup (8 tbs) (Use The Reserve Juice)
  Onion 1 Small, chopped
Directions

Shred cabbage and place in large bowl.
Add sliced beets.
In a small bowl, mix together beet juice, milk, and mayonnaise* Add vinegar, if desired.
Add onion (if desired) to cabbage and beets; toss well.
Pour dressing over vegetables and toss until well-coated.
Prepare and refrigerate at least 1 hour before serving to allow flavors to blend.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Cabbage
Servings: 
4

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 512 Calories from Fat 396

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 40.4 mg13.5%

Sodium 725.5 mg30.2%

Total Carbohydrates 27 g8.9%

Dietary Fiber 6.2 g24.7%

Sugars 19.3 g

Protein 4 g7.7%

Vitamin A 2.6% Vitamin C 58.5%

Calcium 7.9% Iron 26.5%

*Based on a 2000 Calorie diet

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Beet And Cabbage Salad Recipe