Beets, carrots, and cabbage combine to make a quick Beet Salad that is as beautiful as it is nutritious! Add your favorite raw vegetables to this vegan salad that makes a great side dish for your meals.
- 3 tablespoons Vegetable Oil
- 1 tablespoon cumin seeds
- 1 teaspoon Black Mustard Seeds (optional)
- 1 large serrano, jalapeno, or Thai bird chili chopped large (optional)
- 1-2 teaspoons Turmeric
- 1/2 teaspoon Splenda or 1 teaspoon sugar
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In a large bowl, combine all the shredded vegetables, peanuts, salt, Splenda/sugar and cilantro and set aside.
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Heat your small tadka bowl or a small saucepan over high heat. Once the pan is hot, add oil and let it heat.
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Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
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Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well.
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Mix once again and set aside for 15-20 minutes and then serve.
- If you're using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above but, I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
- You can refrigerate this salad in an airtight container for 2-3 days.
- If you add green beans in this salad, make sure to thinly slice them for it to blend in well.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.