-Ingredients:
2 medium beetroots, peeled and grated
3 large carrots, peeled and grated
2 cups shredded cabbage
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey (or more to taste)
Salt and pepper to taste
A handful of fresh parsley, chopped
Optional: sunflower seeds or walnuts for crunch
-Instructions:
1.Combine the Veggies: In a large mixing bowl, toss together the grated beetroots, carrots, and shredded cabbage.
2.Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, and honey. Add salt and pepper to taste.
3.Mix It Up: Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
4.Add the Final Touches: Sprinkle chopped parsley over the top. Add sunflower seeds or chopped walnuts if desired.
5.Let It Sit: Allow the salad to sit for at least 30 minutes before serving to let the flavors meld together.