Apple, Beet, and Cabbage Salad

This salad puts color on the table, to say nothing of hearty flavors. Notes: You can make the salad up to 1 day ahead; cover and chill. Prep Time: about 25 minutes.


Makes 8 to 10 servings

Recipe from


Nutritional Information

Calories 70
Caloriesfromfat 4 %
Protein 0.7 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 18 g
Fiber 1.4 g
Sodium 116 mg
Cholesterol 0.0 mg


1 can (15 oz.) sliced pickled beets
3 Braeburn or other sweet red apples (1 1/2 lb. total)
4 cups finely shredded red cabbage (6 oz. total)
1/3 cup lemon juice
2 teaspoons sugar


1. Drain the beets and cut into matchstick-size strips 2 to 3 inches long. Peel and core the apples. Cut into 1/4-inch-thick slices, then into 1/4-inch-thick sticks 2 to 3 inches long.

2. In a bowl, mix beets, apples, cabbage, lemon juice, sugar, and salt to taste.

December 2005
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