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Apple, Beet, and Cabbage Salad

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.

Sunset DECEMBER 2005

  • Yield: Makes 8 to 10 servings


  • 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
  • Salt


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.

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 4%
  • Protein: 0.7g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 18g
  • Fiber: 1.4g
  • Sodium: 116mg
  • Cholesterol: 0.0mg

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Apple, Beet, and Cabbage Salad Recipe