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Tangy Raw Beet & Cabbage Salad

Last week I was invited to a small going-away party for a friend. The host of the party was making a soup, and I offered to bring a salad. Being in the mood to eat things with lots of color (as I said in my post last week about the bright green soup recipe), I decided to make a raw, bright red/pink salad.

Beet and Cabbage Salad
*gasp* the colors!!

I love salads, but it's nice to have something different than salad greens every once in a while and this salad fits that bill. It's pretty inexpensive to make and it makes a BIG bowl, too. There were 7 of us there, and everyone went home with leftover salad at the end of the night.

This salad is made at least the night before, but can last up to a week in the refrigerator once made. It's nice to have something already made to eat on it's own or to add to other things like green salads, too.

I actually ended up serving this on top of some spring greens (I can't stop eating green!), but it's just as good on it's own. If you don't end up eating it all within a week, I think it would freeze well enough to be used in a beet soup like borscht at a later date.

What are your go-to salad recipes? Let me know in the comments below!


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