Shredded Cabbage Salad with Pomegranate and TomatoesMarcus Nilsson
You can stuff this slawlike salad inside your pita, or eat it on its own.
Recipe information
Yield
8 Servings
Ingredients
1
small head of green cabbage, thinly sliced
¼
teaspoon sugar
1
teaspoon kosher salt, plus more
¼
teaspoon freshly ground black pepper, plus more
½
small onion, finely chopped
¼
cup fresh lemon juice
¼
cup vegetable oil
1
tablespoon white wine vinegar
1
pint cherry tomatoes, halved
½
cup chopped fresh cilantro
½
cup chopped fresh mint
½
cup pomegranate seeds
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Preparation
Step 1
Toss cabbage, sugar, 1 tsp. salt, and ¼ tsp. pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
Step 2
Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 260