Recipes > Salads > Cabbage Salads > Beet and Cabbage Salad

Beet and Cabbage Salad


  • 1 small head of cabbage
  • 1 cup of finely shredded celery
  • 2 onions, chopped fine
  • 2 green peppers, chopped fine
  • 1 cup of mayonnaise dressing
  • 1 1/2 teapoons of salt
  • 1 teaspoon of paprika


Shred cabbage fine. Place in salt water to crisp for one hour. Drain. Turn on a cloth to dry.

Place in a bowl and add celery, onions, green peppers, dressing, salt, and paprika. Toss to mix thoroughly and then serve on individual salad plates.

Garnish with finely chopped pickled beets in the form of a border around each service.


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Mrs. Wilson's Cook Book (1920).

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