Old-fashioned Cabbage and Beet Salad


Sometimes salads can seem a bit boring, so I was delighted to find a hundred-year-old recipe for Cabbage and Beet Salad. This salad makes a lovely presentation that is just a tad dramatic. And, a subtle homemade French dressing adds just the right amount of flavor to the salad.

Here’s the photo and recipe for Cabbage and Beet Salad in the hundred-year-old magazine:

Source: American Cookery (August – September, 1918)

And, here is the recipe updated for modern cooks:

Cabbage and Beet Salad

  • Servings: 5-7
  • Difficulty: moderate
  • Print

1 small cabbage, shredded (about 5 cups shredded cabbage)

2 medium beets, cooked and diced into 1/2 inch cubes (about 1 cup diced, cooked beets)

French Dressing

6 tablespoons olive oil

4 tablespoons vinegar

1/2 teaspoon salt

1/2 teaspoon mustard

1/2 teaspoon paprika

2 teaspoons onion, finely minced

Put shredded cabbage in a bowl; gently stir in 2/3 of the French dressing. Put in refrigerator, and chill for at least 2 hours.

Put diced beets in another bowl; gently stir in 1/3 of the French dressing.  Put in refrigerator, and chill for at least 2 hours.

To serve:  Drain any excess dressing from the shredded cabbage, then arrange the cabbage in a ring with a hole in the center. (I pressed the cabbage into a circular mold, covered with the serving plate, and then quickly flipped and removed mold – but a mold is not necessary.)

Drain any excess liquid from the beets. Place beets in the center of the ring. Serve immediately.

To make French Dressing:  Put olive oil, vinegar, salt, mustard, and paprika in a small bowl; stir to combine. Stir in minced onion.

19 thoughts on “Old-fashioned Cabbage and Beet Salad

  1. Never tasted this kind of salad! I love vinegar base salads so I’m sure I would fine this one enjoyable. You did a lovely job of making a beautiful salad!

    1. This is a salad where I liked the left-overs even more than the original salad. I mixed the beets and cabbage together to store the left-overs – and the next day I had an absolutely beautiful, very modern-looking salad which was quite tasty. We are having friends over next week-end, and I’m considering making this salad again, but just mixing everything together right from the get-go.

  2. Glad I read the comments before commenting, because I was wondering what if you mixed it together? Now I’ll give it a try. Also, I never really knew how to make French dressing (nor did I wonder, after I started just eating variations of vinaigrette my whole adult life). Will give both a try before summer’s end!

    1. This French dressing is a very nice vinaigrette that contains some paprika. It is very different from the typical modern orange-colored commercial French dressing. Several years ago I did a post for Endive Salad with Homemade French Dressing that included three different hundred-year-old French dressing recipes. None sound similar to the modern French dressings.

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