Cabbage, Carrot and Beet Salad

Tossed dressed cold salad.


4 people


  • Ingredients (salad)
  • 3 cups shredded cabbage
  • 1/2 pound carrots, grated
  • 1 pound beets, peeled and grated
  • salt and black pepper to taste
  • Ingredients (sauce)
  • 1/4 cup strong mustard
  • 1 tablespoon sugar
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh dill
  • olive oil


Directions (sauce)
Put the mustard, sugar, salt, pepper, mayonnaise and dill in a bowl and beat to blend.  Add the oil as needed to reach the desired consistency.  Taste and adjust the seasoning and serve or cover and refrigerate for up to one day.

Directions (salad)
Toss the cabbage, carrots, and beets with just enough dressing (about ½ cup) to coat the vegetables evenly.  Season to taste with more dressing and salt and pepper.  Chill well and serve.


The Best Recipes in the World, Mark Bittman, 2005.