Beet and Cabbage Salad

Grated beets and thinly sliced cabbage are tossed with a sweet and sour caraway vinaigrette.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4
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8 ounces beets, peeled

1/4 small red cabbage, thinly sliced (about 2 cups)

1 teaspoon caraway seeds

2 tablespoons olive oil

2 tablespoons red wine vinegar

1/4 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons 1/2-inch long chopped chives


  1. Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
  2. Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.