Red Cabbage, Beet & Pomegranate Salad 🥗❄️
Fresh, crunchy, and full of flavor 🥗
Beet, red cabbage, carrot, pomegranate, and walnuts with a zesty lemon dressing.
Simple ingredients, big taste ✨
Ingredients
• ¼ small red cabbage, very thinly sliced
• 2 boiled beets, julienned or grated
• 1 carrot, julienned or grated
• 1/2 large pomegranate seeds
• about 100 g walnuts, coarsely chopped
• ¼ bunch cilantro or parsley, chopped
Dressing
• ½ cup olive oil
• Juice of ½ lemon
• 1 large garlic clove, crushed
• 1 teaspoon mustard
• 1 teaspoon honey
• Salt, to taste or 1 tsp
Instructions
1. Boil the beets until tender. Let them cool completely, then peel and cut into thin slices or julienne. Set aside.
2. Grate the carrot and place it in a large bowl.
3. Thinly slice the red cabbage as finely as possible and add to the bowl.
4. Chop the cilantro finely and add it to the vegetables.
5. Add the pomegranate seeds and chopped walnuts.
6. In a small bowl, whisk together the dressing ingredients (olive oil, lemon juice, garlic, mustard, honey or sugar, and salt).
7. Pour the dressing over the salad and toss well until evenly coated.
8. Let the salad rest for 10–15 minutes before serving so the flavors combine.
💡 Tips
• Slice cabbage extra thin for the best texture
• Adjust sweetness or salt to taste
• Delicious as a side dish or light meal
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