Red Cabbage Salad
Brighten up your holiday table with a vibrant red cabbage salad, bursting with juicy pomegranate seeds and drizzled in a zesty, fruity dressing. This delightful dish not only adds a splash of color but also a crunch that’ll keep your guests coming back for more. Perfectly fresh and wonderfully healthy, it’s a must-try addition to your festive feast!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- cilantro (to taste)
- 0.5 cucumber
- 4 green onions
- 0.5 pomegranate
- ½ head red cabbage
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
👨🍳 Instructions
- 1
Chop the red cabbage, cucumber, and bell pepper into small cubes.
- 2
Remove the seeds from the pomegranate.
- 3
Chop the spring onions and cilantro.
- 4
In a bowl, mix the orange juice, olive oil, herb vinegar, pomegranate syrup, honey, salt, and dried mint to make the dressing.
- 5
Combine all the chopped ingredients in a large bowl, add the dressing, and mix well.
💡 Pro Tips
- ✓Massage the chopped red cabbage with 1 teaspoon of salt for 3-4 minutes before adding other ingredients to break down cell walls and reduce bitterness by 30-40%.technique3-4 minutes
- ✓Cut red cabbage with the grain (not against it) in 1/8-inch strips to maintain structural integrity and prevent the salad from becoming mushy after dressing.technique1/8-inch strips
- ✓Extract pomegranate seeds underwater in a bowl to prevent anthocyanin staining and use the water's buoyancy to separate seeds from white pith naturally.technique
- ✓Let the dressed salad rest for 15-20 minutes before serving so the acid in the dressing partially breaks down cabbage's tough cellulose fibers while maintaining crunch.timing15-20 minutes
- ✓Add pomegranate seeds last, just before serving, because their delicate arils will burst under prolonged contact with acidic dressing, bleeding color and losing texture.timing
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Red Cabbage Salad
Brighten up your holiday table with a vibrant red cabbage salad, bursting with juicy pomegranate seeds and drizzled in a zesty, fruity dressing. This delightful dish not only adds a splash of color but also a crunch that’ll keep your guests coming back for more. Perfectly fresh and wonderfully healthy, it’s a must-try addition to your festive feast!
📝 Ingredients
Shopping List
- cilantro (to taste)
- 0.5 cucumber
- 4 green onions
- 0.5 pomegranate
- ½ head red cabbage
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
👨🍳 Instructions
- 1
Chop the red cabbage, cucumber, and bell pepper into small cubes.
- 2
Remove the seeds from the pomegranate.
- 3
Chop the spring onions and cilantro.
- 4
In a bowl, mix the orange juice, olive oil, herb vinegar, pomegranate syrup, honey, salt, and dried mint to make the dressing.
- 5
Combine all the chopped ingredients in a large bowl, add the dressing, and mix well.
💡 Pro Tips
- ✓Massage the chopped red cabbage with 1 teaspoon of salt for 3-4 minutes before adding other ingredients to break down cell walls and reduce bitterness by 30-40%.technique3-4 minutes
- ✓Cut red cabbage with the grain (not against it) in 1/8-inch strips to maintain structural integrity and prevent the salad from becoming mushy after dressing.technique1/8-inch strips
- ✓Extract pomegranate seeds underwater in a bowl to prevent anthocyanin staining and use the water's buoyancy to separate seeds from white pith naturally.technique
- ✓Let the dressed salad rest for 15-20 minutes before serving so the acid in the dressing partially breaks down cabbage's tough cellulose fibers while maintaining crunch.timing15-20 minutes
- ✓Add pomegranate seeds last, just before serving, because their delicate arils will burst under prolonged contact with acidic dressing, bleeding color and losing texture.timing