Red cabbage, kale and pomegranate slaw

This red cabbage, kale and pomegranate slaw is a crunchy salad that goes superbly with cold meats, roasted meats (particularly game) and winter stews. It takes only a few minutes to throw together, although it tastes best if you let it rest for at least an hour before serving (it can be prepared hours before a party, even a day ahead). It’s a festive and healthy salad, perfect for the winter celebrations!

Print Recipe

Prep Time 10

Resting Time 4

Total Time 10

Servings: 4 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

½ medium red cabbage
1 carrot
2 handful of curly kale ready sliced
1 small red onion
juice of 1 lemon
2 tsp Dijon mustard
2 Tbsp pomegranate molasses
2 Tbsp extra virgin olive oil
juice and seeds of ½ large or 1 small pomegranate

Method

Core and finely shred the cabbage. Coarsely grate the carrot. Finely chop the onion. Roughly chop the kale. Put all in a large serving bowl.
Remove the seeds of the pomegranate, catching the juice in a bowl. Add the lemon juice, mustard, molasses and olive oil. Taste and adjust the flavours to your liking, then pour it over the salad.
Scatter the pomegranate seeds on top and toss well. Season with salt and pepper.