Cook Time:

Serves: 8


  • 1 1/2 cups peeled, shredded/grated red beets
  • 1 medium onion, thinly sliced


1.Mix the apple, vinegar, brown sugar, and spices in a bowl.

2.Heat the oil in a large skillet or wok. Stir fry the onion and cabbage until they just start to get soft.

3.Add the beets and the apple/vinegar mixture, cooking it until the beets and apple are just hot (about 1 minute).

4.Cool in refrigerator overnight and serve cold, or serve hot right away.

5.You may substitute green cabbage for red cabbage. You may also substitute golden beets for red beets.


  • Beet Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, public domain government resource

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