Sesame Beet Salad
I am a very detail oriented person because of my profession. I also pay attention to what my friends and family eat. A woman I work with eats this salad every single day and I finally got the recipe. It’s very simple, elegant looking and very tasty.
This salad uses pickled beets which give this salad it’s tang. Its a very mild flavor and the contrasting textures in the salad make it really fun. The sweetness of the dressing too make it one that I also keep coming back to in these winter months. I was really happy at how inexpensive this salad is too. I found the cabbage mixture for less than $2 and the can of pickled beets were about 85 cents. I can make this salad three to 4 times with these ingredients. I splurged a bit on the sesame oil because I bought an organic brand but even that was less than $5 and it’s something I can use 15 or so times with the small amount I use in the salad. I wouldn’t use the toasted sesame oil in this salad dressing but that’s because I love the flavor of the pure sesame with beets.
Additional ingredients that would be great in here are some crumbled firm tofu, cucumber, diced tomatoes or grilled chicken breast. This salad is gluten free, dairy free, vegan, keto friendly, low calorie, kid friendly, low fat and tasty. Enjoy!
Sesame Beet Salad
An easy to make salad that is full of flavor. This salad is also low calorie and good as a side dish or an entire meal.
Ingredients
- 2 cups dry coleslaw mix green cabbage, red cabbage and carrots mixture, no dressing.
- 1/2 can pickled beets- julienned these are easily found in the canned goods section of most grocery stores.
- 1/4 bunch chopped cilantro
- 1 Tablespoon black sesame seeds
Dressing
- 1 Tablespoon red wine vinegar
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 Tablespoon honey
- 2 Tablespoons sesame oil
Instructions
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In the mixing bowl, add in all ingredients for the salad dressing, adding the oil in last and whisk together well until it is cohesive and blended.
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Next, open the beets and julienne about 9-12 beets with a knife on a cutting board. Add them into the salad dressing.
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Add the cabbage mixture into the bowl
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Chop the cilantro and add into the bowl
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Lightly toss the whole mixture together with the dressing
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Using a tongs, pull the salad onto a serving dish and then sprinkle with the sesame seeds for garnish. Enjoy!
