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shredded salad

Scarlet Shredded Salad

Course Salad
Keyword plant based salad, shredded salads
Servings 4
Author Robin Asbell


  • 1/4 head cabbage about 8 ounces, cut in wedges
  • 1 medium beet or 2 small, peeled
  • 1 large Granny Smith apple cored
  • 2 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon organic sugar
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh parsley chopped


  • In a food processor fitted with the slicing blade, thinly slice the cabbage.
  • Switch to the shredding blade, and shred the beet and apples.
  • In a large bowl, whisk the vinegar, lemon, sugar and salt, then whisk in the oil.
  • Add the shredded vegetables to the bowl and toss to mix. Add parsley and serve,
    or transfer to a storage tub and refrigerate for up to 4 days.