Purple Beet Salad Recipe with Cabbage and Kohlrabi

Really Simple and Really Yummy – this brightly coloured and delicious Purple Beet Salad Recipe with Cabbage and Kohlrabi is simple to prepare and will be a fresh and tasty side-dish for any meal!

Beets are beautiful – their colour is deep and rich and majestic. They taste great. And partnered with wonderfully delicious fresh ingredients like cabbage, kohlrabi and radish in this beautiful purple salad, the result is a colourful, tasty, crunchy salad that will be loved by the entire family!

2 medium beets, cooked (see note below) peeled and cubed
12 mini-radishes cut into quarters
2 Kohlrabi (German turnip) peeled and sliced very thinly*
1 bunch baby leaves OR salad greens
½ cup mixed herbs such as mint, coriander leaves, parsley, scallions – whatever you like
1 cup sprouts (any kind)**
For the dressing you will need :
2 tsp. sesame oil
¼ cup rice vinegar
½ lemon – squeezed
1 tblsp. honey
3 tblsp soy sauce
Salt and pepper to taste

1. First mix all the dressing ingredients and set aside.

2. Mix together all the salad veggies in a large serving bowl. Add the beets right before serving.

3. Just before serving, pour the dressing over the vegetables and toss well.

4. Serve!

Note: Beets can be boiled until soft OR baked in tin foil until soft. Wash the beets well. Wrap in tin foil and bake until the beet is done completely. Let cool. Remove skin. The beet is now ready to used in the salad.

*If you are unfamiliar with the wonderful vegetable Kohlrabi, ask your green grocer about it. The taste and texture of kohlrabi are similar to the taste of broccoli stem or cabbage but is milder and sweeter. It is juicy and crunchy but you need to remove the tough outer skin before using.

**For some good pointers on how to grow and how to use bean sprouts check out my Sprouting Ideas page.

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