Beet and Red Cabbage Salad

Step 1 Ingredients:

2 small carrots or 1 large

2 small beets or 1 large

2 cups shredded purple cabbage (or white)

1-2 shallot minced

¼ cup fresh or parsley chopped


Step 2 Ingredients (dressing)

¼ cup fresh squeezed orange juice (reserve 1 tsp of zest)

2 tbsp fresh lime or lemon juice

2 tbsp Bragg’s apple cider vinegar

2 tbsp safflower oil

2 tsp light sweet miso (Miso Master Organic)

1 tsp fresh ginger root minced

1 tsp stevia

1-2 tsp fresh tarragon or basil

Sea salt and cracked pepper to taste


Step 3 Ingredients:

4 cups mixed greens with spinach

2 tbsp fresh lemon juice

1 tbsp EVO

Dash salt and pepper


Step 1:  Shred cabbage, carrots and beets in processor or by hand.   Mix together in a large bowl with shallots and parsley.

Step 2:  Combine all dressing ingredients in processer or place in jar with tight lid and shake well and stir into beet and cabbage mixture.

Step 3:  Whisk together lemon juice, olive oil, salt and pepper.  Add to greens and toss well.


To serve – Arrange greens on plate with beet and cabbage mixture on top.  Garnish with a little chopped parsley or basil – Yummm! Try it with a scoop of Indian Basmati rice for a unique taste treat!