Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.9 (24)
Cabbage and Beet Salad Recipe
NUTRITION · PER SERVING5M COOK
CAL 100%·PRO 80%
CARBS 378G40% OF CAL
75G FIBER188G ADDED111G INTRINSIC4G OTHER298G TOTAL SUGAR
FAT 256G61% OF CAL
37G SAT219G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy, colorful salad of shredded cabbage and beets with a vinegar-based dressing. Bright and refreshing, it pairs well with rich main courses.
sidesalad🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 medium heads of cabbage (5-6 lb total)
- 3 medium beets (1 lb)
- 3 large garlic cloves
- 2 cups filtered water
- 1 1/4 cup oil (I used light olive oil)
- 1 cup white vinegar
- 1 cup of granulated sugar
- 2 Tbsp sea salt (best if it's not iodized)
At a glance
PER SERVING · TIME 5M
CAL 100%·PRO 80%
CARBS 378G40% OF CAL
75G FIBER188G ADDED111G INTRINSIC4G OTHER298G TOTAL SUGAR
FAT 256G61% OF CAL
37G SAT219G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 5m
- Sodium
- 842mg
- Total sugar
- 298g
- Added sugar
- 188g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 5724mg
- Calcium
- 1101mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 842MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.