European•healthy
Winter Salad with Red Cabbage, Kale and Pomegranate
This winter salad with red cabbage, carrots, kale and pomegranate seeds dressed with a zesty vinaigrette uses seasonal vegetables and is perfect for the season.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 head of red or white cabbage
- 1 carrot
- 4 kale leaves
- 1/2 shallot or 1/4 red onion
- 1/4 pomegranate, seeds only
- salt to taste
- 1/2 lemon, juice only
- 1/2 tsp Dijon mustard
- 1 tbsp Pomegranate molasses (see notes)
- 4 tbsp olive oil
- pinch of salt
Instructions
- 1
Slice the cabbage and shallot thinly and grate the carrots. (Mandolin works well here.) Remove the rib from the kale leaves and discard, slice the kale thinly, then scrunch them in your hands to soften before adding to the salad bowl. Cut the pomegranate open and extract the seeds. Combine all ingredients in a salad bowl.
- 2
In a mason jar mix the lemon juice, pomegranate molasses, Dijon mustard, olive oil and salt. Cover with a lid and shake well until combined. Dress the salad with the vinaigrette and serve.