If you’re looking for a salad that’s not only healthy but also bursting with colour and flavour, the Red Ruby Salad is your answer. I first made this on a whim to use up leftover beets and coconut milk, and it turned out to be a everyone’s favourite. The creamy beetroot dressing adds a velvety texture and a stunning red hue, while the fresh veggies bring crunch and vibrancy. Its a total hit altogether.

This salad is packed with nutrients. As we know, Beets are a powerhouse of antioxidants, while purple cabbage is rich in vitamins. The coconut milk in the dressing provides healthy fats, not to mention about carrots, cucumbers, cashews making this dish both nourishing and satisfying. Whether it’s a light lunch or a party side dish, this salad is sure to impress even the kids!

Let’s Talk About Ingredients

• Beetroot: The star ingredient of the dressing/chutney. It gives the salad its signature red colour and earthy sweetness. You can substitute it with roasted red bell peppers for a different flavour profile.
• Coconut Milk: Adds creaminess and a subtle South Indian note. If unavailable, you can use yogurt or almond milk.
• Purple Cabbage: Provides crunch and vibrant color. Substitute with green cabbage if needed, but purple adds a visual pop.
• Carrot: A natural sweetener and textural element. Grated for easy mixing.
• Apple: Adds a touch of sweetness and juiciness. Opt for green apples if you prefer a tangier flavor.
• Spring Onion: Brings a mild oniony flavor without overpowering the dish. You can also use coriander instead.
• Cashews: Enhance the creaminess of the dressing. Almonds or sunflower seeds can be used as alternatives.

Detailed Recipe

Video Recipe

Instructions with step pics

For the Dressing:

• In a pan, boil 2 cups water and add 2 peeled and chopped beetroots, 1 garlic clove, 3-4 small onions, and 1/2 tsp salt. Mix well.

• Cook until the beetroot is soft and the water is fully absorbed.

• Add 1 green chili, 1/8 cup cashews, and 1 tsp sugar. Cook further until there is very little water left in the pan.

• Stir in 1/8 cup coconut milk and mix well. Turn off the heat and let it cool completely.

• Transfer the mixture to a blender and grind it to a smooth paste.

• Add a fistful of coriander leaves, 1/2 tsp mustard paste, and juice of 1/2 lemon. Blend again into a thick, creamy paste without adding water.

For the Salad:

• In a large mixing bowl, combine 1 cup chopped purple cabbage, 1 grated carrot, 1 chopped cucumber, 1 grated apple, 1/2 chopped onion, and 1 tbsp chopped spring onion. Toss well.

• Pour the prepared beetroot dressing over the salad just before serving. Mix thoroughly to coat all the vegetables evenly.

• Transfer the salad to a serving bowl.

Serve:

• Serve immediately, or refrigerate and serve chilled for extra crunch and enhanced flavour.

Expert Tips

• Use fresh and tender beetroots for a naturally sweet and vibrant dressing.
• Don’t overcook the dressing ingredients; ensure there’s just a little water left for blending.
• Chill the salad for at least 15 minutes before serving to enhance crunchiness.
• Adjust the spice level by adding more or fewer green chilies.
• blend to get smooth and creamy dressing consistency.

FAQs

1. Can I make this salad vegan?
   Yes, this recipe is naturally vegan.
2. What can I substitute for coconut milk?
   You can use almond milk, yogurt, or even heavy cream, depending on your preference.
3. How long can I store this salad?
   Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Mix just before serving.
4. What other vegetables can I add?
   You can include bell peppers, radishes, or even lettuce for additional crunch and flavour.