Description
A refreshing mix of red cabbage and sweet pomegranate seeds add to the flavor of this salad. The vibrant colors of this salad lift the mood of the diner.
Ingredients
- 1 tablespoon rice vinegar
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 ½ tablespoons extra-virgin olive oil
- 4 cups finely shredded red cabbage
- 1 ½ cups julienned carrots
- ½ cup chopped fresh cilantro
- ¼ cup pomegranate seeds
- 3 tablespoons toasted sliced almonds
Instructions
Step 1:
- In a small bowl, whisk together the rice vinegar, lemon juice, honey, ground cumin, salt, and ground pepper until well combined.
Step 2:
- Gradually add the extra-virgin olive oil to the vinegar mixture, whisking continuously until the dressing is well emulsified.
Step 3:
- In a large mixing bowl, combine the shredded red cabbage, julienned carrots, and chopped fresh cilantro.
Step 4:
- Pour the dressing over the cabbage mixture and toss thoroughly to coat.
- Gently fold in the pomegranate seeds and toasted sliced almonds just before serving.
Equipment
Joseph Joseph Nest 100 Prep & Store Mixing Bowl Set
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Priority Chef Premium Stainless Steel Mixing Bowls
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300 Vegan/Plant Based Recipe Cook Book
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Plant Based Cookbook – 200 Vegan Recipes
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- For added flavor, try adding a teaspoon of grated ginger to the dressing.
- If you prefer a bit more sweetness, increase the amount of honey to 1 ½ teaspoons.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the pomegranate seeds and almonds just before serving to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Quick & Easy