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Beet and Cabbage Salads

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant beetroot and cabbage salad is a refreshing addition to any plant-based menu. By preparing the earthy, grated beetroot and the zesty, mint-flecked cabbage as two distinct components, you maintain their individual textures and striking colours. The Sherry vinegar and Dijon mustard provide a sophisticated tang that cuts through the natural sweetness of the raw vegetables, making it a brilliant accompaniment to grilled proteins or as part of a larger picnic spread.

As a versatile vegan dish, these salads are particularly clever for meal prep as they benefit from sitting for an hour or two to soften slightly. Packed with vitamins and fresh herbs, this crunchy duo offers a healthy, homemade alternative to shop-bought slaws. Serve them side-by-side to create a beautiful contrast on the plate that is as nutritious as it is visually appealing.

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Ingredients for Beet and Cabbage Salads

  • 2 tablespoons Sherry wine vinegar

  • 2 teaspoons Dijon mustard

  • 80ml safflower oil

  • 3 large raw beets, peeled, coarsely grated

  • 60ml distilled white vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 80ml safflower oil

  • 6 cups very thinly sliced green cabbage

  • 2 tablespoons chopped fresh mint

How to make Beet and Cabbage Salads

Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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