Beet-Up Cabbage Salad Recipe

There are usually two types of salads: greens and non-greens.  Caesar and spinach would fall under the green salad and are usually prepared just before serving.  The non-greens salads are those that have a long refrigerator life, without any form of preservation (i.e. fermentation). This cabbage salad belongs to the latter.

It’s a great option for large gatherings especially since you can make this well up to a week in advance so you can avoid that last minute salad prep and instead mingle with your guests.  This salad also holds up well for hours without refrigeration thanks to the apple cider vinegar.

{{Note: the photos and recipe call for a whole cabbage, making enough to feed a large party (10+ people), cut the recipe in half if making for smaller group.}}

It’s best to start with the marinade so it has time to chill while you prep the veggies.  In a small saucepan, bring water, salt, bay leaves and dill seeds to a boil and take off heat to chill.

Wash cabbage and remove the brown or wilted outer leaves.  Cut the cabbage in half, right through the thick stem (sharp knives and a stable cutting area are a must!)  Cut this ‘half’ in half once more, making quarters of the cabbage. Place the flat side of the quarter cabbage on the cutting board and cut the core off.  Do this for the remainder quarters, discarding the core.  Cut the core-less quarters lengthwise once more.  Then cut across the quarters at about 3/4-1″ intervals.

Wash carrots and peel them if the skin looks dry.  I typically keep the skin on if they still look fresh.  Slice the carrots using a crinkle knife or a regular knife.

Wash beets and remove the greens (save for breakfast stir fry), stem and root tip.  I don’t peel the beets but I do make sure to scrub them well as they are a root vegetable and tend to accumulate dirt.  Cut them in half.  Place the flat end on the board and make 6-8 cuts across the beets.  Using the crinkle cutter, work your way across the 6-8 cuts, making crinkly-looking strips of beets.

Toss the cut carrots and beets into the bowl with the cabbage.

Wash and cut the jalapeno pepper in half, removing the ends, pith and the seeds.  For extra heat, keep the seeds. Stack both jalapeno halves and thinly slice them.  Peel and thinly slice the garlic.  Toss into the bowl of vegetables.

Back to the marinade: now that the salt water has cooled, add oil and apple cider vinegar and whisk briskly to combine everything.  Pour the marinade over the vegetables and stir well.

Sometimes, I’ll start with a large slotted spoon but then end up mixing everything using (clean!) hands.

It doesn’t quite look like a beet-up cabbage salad on the first day, but the longer it sits, the more flavors it incorporates and becomes more savory and the beets add a beautiful, deep ruby hue to the salad.

You just wait for it.  Wait for the gorgeous red beets to commingle with the nutrient-dense cabbage.  And then it looks more like this.

And it keeps great in the fridge in a jar like this.

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Beet-Up Cabbage Salad Recipe

Beautiful salad that can be made up to a week in advance.

Prep Time 40 minutes

Cook Time 5 minutes

Total Time 45 minutes

Servings 5 -6 qts

Ingredients

• 2 cups filtered water
• 2 T + 2t real salt
• 1 t dill seeds
• 3 bay leaves
• 1 green cabbage
• 2 carrots
• 2 beets
• 1 jalapeno pepper
• 4 garlic cloves
• 1/2 cup olive grapeseed or avocado oil
• 1/2 cup apple cider vinegar

Instructions

• In a small saucepan, bring water, salt, bay leaves and dill seeds to a boil and take off heat to chill.
• Wash cabbage and remove the brown or wilted outer leaves. Cut the cabbage in half, right through the thick stem. Cut this 'half' in half once more, making quarters of the cabbage. Place the flat side of the quarter cabbage on the cutting board and cut the core off. Do this for the remainder quarters, discarding the core. Cut the core-less quarters lengthwise once more. Then cut across the quarters at about 1" intervals.
• Wash carrots and peel them if the skin looks dry. Slice the carrots using a crinkle knife or a regular knife.
• Wash beets and remove the greens, stem and root tip. Cut them in half. Place the flat end on the board and make 6-8 cuts across the beets. Using the crinkle cutter, work your way across the 6-8 cuts, making crinkly-looking strips of beets.
• Toss the cut carrots and beets into the bowl with the cabbage.
• Wash and cut the jalapeno pepper in half, removing the ends, pith and the seeds. For extra heat, keep the seeds. Stack both jalapeno halves and thinly slice them.
• Peel and thinly slice the garlic. Toss into the bowl of vegetables.
• Add the oil and apple cider vinegar to the chilled salt water and whisk briskly to combine everything.
• Pour the marinade over the vegetables and stir well.
• Keep at room temperature for 3 hours and then place in the refrigerator. Salad will be ready in 24 hours.
• Stores well in the refrigerator for up to 10 days.

Notes

This recipe calls for a whole cabbage, making enough salad for a large party. Cut the recipe in half if making for smaller group.

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