You don’t know how much I debated posting this salad, because – let’s face it – beets are red, and are not all that photogenic. And when you put beets in a salad with white cabbage … well it turns everything red.
But can’t red be beautiful too?
Even though the beets do taint everything they touch, I kept going back for more of this salad, because this was just so good! The peanuts give it a little crunch (very important in my book for salads to have “crunch”), and the dressing is the perfect blend of sweet and tangy. So please forgive my less than perfect pictures …
Cabbage and Beet Salad with Tangy Sesame Honey Dressing
Print this recipe!
1/2 head Napa cabbage, shredded
2 smallish beets or 1 medium beet, shredded
1 orange bell pepper, sliced, or 3-4 mini peppers
2 clementines, separated into slices
1/3 cup peanuts
2 cloves garlic, peeled and minced
2 limes, juiced
2 tbsp liquid aminos or soy sauce
1 tbsp sesame oil
1/2 tbsp honey
1/4 cup water
In a large bowl, combine the cabbage, beets, pepper, clementines, and peanuts. Stir carefully.
In a separate bowl, combine the dressing ingredients. Whisk well to combine.
Pour the dressing over the salad and mix well.
Eat immediately. Store the leftovers in the fridge – they will last 1-2 days, but after that the salad will get soggy.
Notes: Any sort of vegetables can be put in this salad. I used orange peppers to give it a little bit of color.
Any liquid sweetener can be swapped for the honey – maple syrup would probably be really good, and would keep this vegan
This is linked to Summer Salad Sundays.