Pomegranate & Red Cabbage Salad
Servings: 4
Honey can help balance out the harshness of cruciferous cabbage in this fresh and crunchy slaw recipe. The colors in this easy salad are enough to brighten your spirits. Research has even shown that simply looking at purple plants can fire up neurons that help us relax, so take a moment to appreciate this beautiful salad before you dig in.
Ingredients:
1 Tbsp Rice Vinegar
2 Tsp Lemon Juice
1 Tsp Honey
1 Tsp Ground Cumin
.50 Tsp Salt
.50 Tsp Ground Pepper
2.5 Tbsp Extra-Virgin Olive Oil
4 Cups Finely Shredded Red Cabbage
1.5 Cups Shredded Carrots
.50 Cup Chopped Fresh Cilantro
.25 Cup Pomegranate Seeds
3 Tbsp Toasted Sliced Almonds
Instructions:
- Whisk the vinegar, lemon juice, honey, cumin, salt, and pepper in a large bowl. Add the oil and continue whisking until it is combined well.
- Add your cabbage and carrots and toss them to coat. Serve topped with cilantro, pomegranate seeds, and almonds.
3 Responses
All look good.. why is it that no one makes Waldorf Salads anymore. back in the 60’s you’d find them om most restaurant menus. I make it for myself but most people I know have never even heard of a Waldorf Salad…
Hi! I am 65 and have heard of and eaten Waldorf Salad many times, but not in a long time, I must admit. My mom used to serve it on top of lettuce leaves on a small plate for each person at Thanksgiving dinner. Delicious! And I agree, you never hear of it anymore. 🙂
Many people now call it fruit salad and is as close,as you get. I would live your version of Waldorf salad!