Red Cabbage, Beet, and Date Salad

Simple, vibrant, and naturally sweet — grated raw beet and red cabbage tossed with chopped Medjool dates and fresh herbs in a bright lemon vinaigrette. A great make-ahead side that holds up well.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: Middle Eastern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 raw beets, grated
  • 2 cups red cabbage, grated
  • ⅓ cup Medjool dates, pitted and chopped
  • 1 bunch parsley and/or mint, finely chopped
Dressing
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice, plus zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Box grater or food processor with grating attachment
  • Cutting board
  • Chef's knife
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Citrus zester (or fine grater)
  • Citrus juicer (optional)

Method
 

  1. Combine the grated beets, grated red cabbage, chopped Medjool dates, and finely chopped parsley and/or mint in a large bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
  3. Pour the dressing over the salad and toss until evenly coated.
  4. Serve immediately or refrigerate until ready to serve.

Notes

Recipe from The Saffron Tales by Yasmin Khan

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