I really wanted to title this recipe “Vibrant Winter Salad” but I realized that almost all of you in readership-land have moved out of winter and into spring. It’s truly a great salad for the winter though since it features root veggies and cabbage- common staples during the colder months. Of course, it’s so tasty you can enjoy it any time of the year!
Be sure to make this salad well ahead of time. It’s best when the flavors have been allowed to mingle and deepen for at least a couple of hours, ideally overnight.
It’s also a very versatile salad. I’ve made it here with all the ingredients listed (I happened to have green and red cabbage on hand, so it features both). But it would be equally good with no cabbage (just carrots, beets and apples) and it’s also good with no apple added.
Vibrant Grated/Winter Salad1/2 head cabbage (red or green), grated or chopped
2 medium beets, peeled and grated
2-3 carrots, peeled and grated
1-2 apples, chopped
1/2 cup raisins
opt: 1/4 cup chopped nuts
juice of 1 lemon (about 1/4 cup)
1 Tbsp. raw apple cider vinegar
opt: 1 Tbsp. honey or maple syrup
1/4 cup olive oil
1/4 tsp. sea salt
opt: 1/4 tsp. ground cinnamon
Combine ingredients below line in the bottom of a large salad bowl. Add ingredients from above line and mix well. Allow to sit for at least 2 hours before serving. Overnight is even better!
Variation: Use 1/3 – 1/2 cup vegan mayo (or my almond mayonnaise) in place of the lemon juice and olive oil.
Check out more great gluten-free vegetarian recipes – easy salads and more!
Check out this book packed full of gluten-free vegetarian recipes- easy, tasty and bursting with nutrition!
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!