Beet and Pomegranate Kaleidoscope Salad

Name: Beet and Pomegranate Kaleidoscope Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1/3 medium purple or white cabbage (thinly sliced (1 cup)); 1 medium beet (grated or julienned (1 cup)); 1 medium bell pepper or 6 mini bells (cut into thin strips (1 cup)); 1 large carrot (grated or julienned (1 cup)); Seeds from 1 pomegranate; 1/2 lb beef (cut into small, thin strips (I used chuck)); Salt and Pepper to taste; 1 cup Shoestring Potato Sticks (*see note); 1/2 cup mayonnaise (or to taste)

The salad ingredients can be prepped in advance, but stir it together just before serving to keep the potato sticks crisp and fresh. You could easily make this salad vegetarian and omit the beef.

⏱️ 30 min 🔪 Prep: 25 min 🔥 Cook: 5 min 📊 Medium 👁️ 2 views

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Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

6 servings

1/3 medium purple or white cabbage (thinly sliced (1 cup))
1 medium beet (grated or julienned (1 cup))
1 medium bell pepper or 6 mini bells (cut into thin strips (1 cup))
1 large carrot (grated or julienned (1 cup))
Seeds from 1 pomegranate
1/2 lb beef (cut into small, thin strips (I used chuck))
Salt and Pepper to taste
1 cup Shoestring Potato Sticks (*see note)
1/2 cup mayonnaise (or to taste)

Steps

Slice beef into thin strips. Season with salt and pepper and saute over high heat until browned and cooked through. Remove from heat and set aside to cool.
Place all of the prepared ingredients into a large salad bowl, keeping the ingredients separate until ready to serve.
Just before serving, stir together all ingredients except the potato sticks then stir mayo into the salad to taste. Finally, toss in the potato sticks and stir lightly.