Cabbage and Beet Salad Recipe

Marinated Cabbage and Beet Salad | natashaskitchen.com

This cabbage and beet salad is worth discovering. It tastes a little like marinated cabbage salad (a type of sauerkraut), with a little sweetness from the beets. And it’s so colorful! The natural hue will surprise and intrigue your dinner guests, especially if they aren’t from Eastern Europe where beets are used in strange and delicious ways.

My mom grows these gigantic cabbages in her yard – I mean twice the size of my head! So ofcourse you’ll find plenty of cabbage recipes on my blog. We love cabbage raw, marinated, pickled, stuffed, braised, you name it! It’s based on a recipe shared by one of my lovely readers, Vika (I love it when you all write in with your cool recipes!).

Cabbage and Beet Salad Ingredients:

2 medium cabbages (5-6 lb total) *see note on cabbage in notes below
3 medium beets (1 lb)
3 large garlic cloves

Marinated Cabbage and Beet Salad | natashaskitchen.com

Marinade Ingredients:

2 cups filtered water
1 1/4 cup oil (I used light olive oil)
1 cup white vinegar
1 cup of granulated sugar
2 Tbsp sea salt (best if it’s not iodized)

Marinated Cabbage and Beet Salad | natashaskitchen.com

How to Make Cabbage Salad with Beets:

1. In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.

Marinated Cabbage and Beet Salad-3

2. Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.

Marinated Cabbage and Beet Salad | natashaskitchen.com

3. Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.

Marinated Cabbage and Beet Salad | natashaskitchen.com

4. Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week. Pairs well with steak and mashed potatoes

Marinated Cabbage and Beet Salad | natashaskitchen.com

Cabbage and Beet Salad Recipe

4.75 from 12 votes
Cook Time: 5 minutes
Total Time: 5 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $6-$8 Varies by Season
Servings: 1 1/2 Liters

Ingredients

Salad Ingredients:

  • 2 medium heads of cabbage 5-6 lb total
  • 3 medium beets 1 lb
  • 3 large garlic cloves

Marinade Ingredients:

  • 2 cups filtered water
  • 1 1/4 cup oil I used light olive oil
  • 1 cup white vinegar
  • 1 cup of granulated sugar
  • 2 Tbsp sea salt best if it's not iodized

Instructions

  1. In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
  2. Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
  3. Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
  4. Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week.

Recipe Notes

*When buying cabbage, buy light in color and NOT bright green (the light color indicates that it is a “late” in the year cabbage which works best for this recipe). The ones at the farmers market in Fall are best. Also, avoid using aluminum for the marinating process.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Thank you Vika for sharing this wonderful recipe with us! Keep ’em coming! 😉

Marinated Cabbage and Beet Salad | natashaskitchen.com

Marinated Cabbage and Beet Salad | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Inna
    June 6, 2018

    So delicious! My friends and I could not stop eating this salad! I love that you can change up the marinade according to your own preference. Next time I would make it a little less sweet since the beets add their own sweetness. Thank you! Reply

    • Natashas Kitchen
      June 6, 2018

      You’re welcome, Inna! I’m so happy you enjoyed it. 🙂 Reply

  • ghahereh
    November 7, 2017

    is the best natashaskitcheb
    nice to meet you Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      I’m so glad you liked it! 🙂 Reply

  • Sarah Jane
    October 6, 2017

    Must the beets be cooked or roasted or are they used raw after peeling? Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Sarah, the beets are added raw to the salad 🙂 Reply

      • Sarah Jane
        October 7, 2017

        Thanks for your prompt response. Love your website. The marinated tomatoes are great! We used our garden tomatoes and some store bought ones to make a nice bowl. Delicious!! I used dried herbs since I didn’t have fresh and it turned out well. Spashebo! (sp?) Reply

        • Natasha
          natashaskitchen
          October 7, 2017

          You are so welcome and thank you for sharing that with us!! 🙂 Reply

  • Anna
    July 18, 2017

    Natasha! Where did you purchase your big tall jar? Reply

    • Natasha
      natashaskitchen
      July 18, 2017

      Hi Anna, I found that one at TJ Max which is not helpful to you since their inventory is constantly changing. Any 3-liter jar would work for this though or even a glass bowl with lid. Reply

  • Rosie
    May 23, 2017

    Wanted to give you and some of your fans a little insight into my experience with using Stevia and Stevia/sugar mix with this recipe. The first time I made this recipe, I used the ingredients as listed. Turned out great! The second time I made, this I used Stevia. Results were okay…you definitely know it’s not sugar, as most sugar-substituted foods turn out, but it was still really good. My favorite so far has been using SugarLeaf, which is a half Stevia and half sugar mix. I think this version of the salad was most similar to using 100% sugar in the marinade. As you can tell, this is pretty much a constant item in our fridge. Thanks!! Reply

    • Rosie
      May 23, 2017

      I just realized I’ve made this salad every week since finding it. LOL Reply

      • Natasha's Kitchen
        May 23, 2017

        LOL! Sounds like you definitely have a favorite! Thanks for sharing Rosie 🙂 Reply

    • Natasha's Kitchen
      May 23, 2017

      Awesome! Thanks for sharing your tips with other readers Rosie! Reply

  • Rosie Huff
    May 7, 2017

    This recipe is really good!! Thanks for sharing it. I tossed in a thinly chopped Spanish onion since I love marinated onions. I will definitely make this again. One thing, though…..I’ve never added oil to a pickle recipe, so I felt the oil made this really greasy. But I really liked it, so maybe next time I will use less oil. Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Rosie, thank you for sharing your review, I’m so glad you liked the salad. Oil can be added according to your preference. Reply

  • Carol
    August 7, 2016

    Have you ever used the purple cabbage for this? I have one and I was wondering how you think it would be. Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Hi Carol, I’ve never tried that combination so I’m not really sure how it would affect the flavor or color. It might end up darker in color. Reply

  • Susanna
    February 6, 2016

    Natasha,

    I’m trying to limit the use of sugar in my recipes. Is it absolutely essential to add sugar? If yes, can I reduce the amount of sugar, and if so what amount would you recommend?

    Thank you! Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Hi Susanna, to be honest, I haven’t tried this one with less or no sugar added. The marinade needs the sugar to balance the vinegar flavor. It definitely wouldn’t taste the same without the sugar. As far as using less, I really haven’t experimented to say if it would be as good. Keep in mind, much of the liquid and sugar is left behind in the jar when you serve this salad so you aren’t really consuming that much sugar. Sorry if that answer isn’t very helpful. Reply

  • Anna
    February 2, 2016

    Hi Natasha,
    Just discovered your blog and love the home cooking recipes. Regarding the cabbage and beet salad, do you store it in the jar with the marinade or do you strain it first? Also, is IR served with the marinade or then strained?
    Looks delicious and I’m looking forward to making it this weekend as we love both cabbage and beets.
    Thank you for sharing beautiful food! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Hi Anna, I store with the marinade and drain the portion that I serve. I hope you love it! 🙂 Reply

  • AJ
    January 12, 2016

    can this be made with a sugar substitute? Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Aj, to be honest, I haven’t tried anything else so I can’t really say how it would affect the flavor. Reply

  • Richard De Abreu Lourenco
    November 27, 2015

    This is an awesome recipe! Thankyou. I take small portions out of the refrigerated salad and combine it with julienned apple, walnuts and sultanas for a different take on cole-slaw. Goes really well with everything we’ve had it with so far (beef, pork and lamb – trying duck next)! Reply

    • Natasha
      natashaskitchen
      November 27, 2015

      You are welcome Richard and thank you for such a nice review 😀 . Reply

  • Mila
    November 16, 2015

    I have made this salad 3 times and it’s yummy . But when I put this salad in jars after a few days this green slime appears and the salad goes bad .what am I doing wrong ? This happens every time Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      That is very unusual especially since this sugar and vinegar should preserve the salad much better than that. Are you keeping the salad refrigerated after making it? The salad is not meant to stay at room temperature. I hope that helps for next time! Reply

  • Soha Mohammed
    August 24, 2015

    This Recipe was great really, my sister and I love it, Thank u for sharing your recipes, I tried a lot of them and they all turned out to be delicious Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      August 24, 2015

      Soha, thank you for such a great review and you are welcome :). Reply

  • vika
    August 22, 2015

    By the way you don’t know this but we’re kinda related , 😉 😀 I’m Diana kravchuk ( mukhina)cousin from oklahoma, so I guess we’re somehow related !! Anyways just wanted to tell you that you have very dedicated followers in Oklahoma I love that you post new recipes so often that way we never run out of what to cook for our picky kids/husbands !! Thank you Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      HI Vika! That’s awesome and what a small world! 🙂 Thank you for your sweet comment 🙂 Reply

  • vika
    August 22, 2015

    Lol oh my goodness I’ve scanned through recipes looking for the next best thing to make and seen this recipe posted I thought it was coincidence that finally I see the cabbage recipe i so love on here ,then I thought I’d check it out and see if you had come up with something else and seen my name written in the article !!! Lol oh my you made me feel like a star today thank you for posting this ..!!! Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      I’m so happy you found it! You are a star! Thank you so much for sharing it with me. I was saving it for when cabbage and beets were in season :). Your awesome recipe made my husband very happy. Actually everyone in my family loved it! Reply

  • Jennifer
    August 19, 2015

    I made this salad yesterday and we ate it today. It was very yummy and so pretty! But I think I would like it as a side to more meals if it was a little less sweet and a little more sour. Could I put in less sugar and more vinegar? How much would you recommend?
    Thanks so much for all your help. Your blog taught me how to cook! Reply

    • Natasha
      natashaskitchen
      August 19, 2015

      You might just cut the amount of sugar (maybe you had some very sweet beets?). I’d start with 3/4 cup sugar instead of 1 cup. I haven’t tested that but I think it would work fine. Reply

  • Iryna B.
    August 15, 2015

    Ah, so beautiful! I cannot have sugar right now. Will try a bit later in the year. Thank you Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      Did you go sugar free for awhile? I’m trying something like that right now. 🙂 Reply

  • Inna
    August 15, 2015

    Natasha, we loved this salad. My kids wanted seconds on their plate. We had BBQ chicken today and it was great on the side. We are going for lunch to my inlaws tomorrow and I will grab some. I am confident they will like it. Thanks for sharing the recipe! Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      That’s music to my ears. Thank you so much for sharing your great review! Reply

  • Dena
    August 15, 2015

    Is this salad sweet? How sweet would you say it is? Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      No, not really. Just lightly and subtly sweet – a little sweeter than regular kvashana kapusta (sauerkraut). Reply

  • Deloris
    August 15, 2015

    This looks lovely and sounds delicious!
    I wasn’t able to get a link to the julienne slicer. Also was wondering where you got the spout attachment for your olive oil bottle.

    Thank you. Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      Deloris, thank you for noticing that. I added the link to the post. Spout attachment was purchased locally at Cash and Carry but you can get them spout attachment. Hope this helps :). Reply

  • guest1
    August 15, 2015

    Actually, we make this salad with the beet boiled first. Then grated. Its much better that way. And easier to digest. Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      Thanks for sharing! I haven’t tried it that way because this was so easy and the texture of the beets become just like the texture of the cabbage once it’s marinated overnight. Have you tried it with raw beets? Reply

  • Julia
    August 15, 2015

    Do you use the beets raw or do you roast them first? Reply

    • Natasha
      natashaskitchen
      August 15, 2015

      They are raw – so easy! 🙂 Reply

  • August 14, 2015

    I love this cabbage and beet salad. Now I’m really sure the food I eat is healthy. Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      Thank you Joan! 🙂 Reply

  • Hmm… I have to try this one… Love cabbage and beets. 🙂 Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      Me too and they taste so good this time of year, especially together! 🙂 Reply

  • August 14, 2015

    This looks so delicious, Natasha.
    It’s kind of a chilled summer vegetarian version of borsch, right?
    YUM! Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      Ha ha, I guess so, minus the broth too. 😉 Reply

  • August 14, 2015

    The color of this salad is stunning. This is one of my all time favorite salad that my mother in law makes. Thanks for the recipe, I will be making this soon 😉 Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      Thanks Katy! You’re very welcome :). Reply

  • August 14, 2015

    What a beautiful salad! That color is gorgeous! Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      Thank you so much Shelby! 🙂 Isn’t it pretty? Reply

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