Red cabbage slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 300g piece red cabbage, finely shredded
- 300g tomatoes, diced
- 1 red onion, finely chopped
- 100g pomegranate seeds
- most of a large bunch flat-leaf parsley, chopped
- a small pack mint, chopped
DRESSING
- 3 tbsp red wine vinegar
- 1 tbsp pomegranate molasses
- 2 tbsp extra-virgin olive oil
Method
- STEP 1
Ahead of the meal, mix the cabbage, tomatoes, onion and pomegranate seeds in a mixing bowl. Whisk the dressing ingredients with some salt and pepper, then stir through the salad until everything is thoroughly mixed. Keep in the fridge.
- STEP 2
Take the salad out of the fridge about 30 minutes before you want to eat it so it can come to room temperature. Mix through the herbs just before serving.
