Red Cabbage & Pomegranate Salad

Red Cabbage & Pomegranate Salad

1 Review
From: EatingWell Magazine, January/February 2019

Honey helps balance out the harshness of cruciferous cabbage in this fresh and crunchy slaw recipe. The colors in this easy-to-make salad are enough to brighten one's spirits. In fact, research shows 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 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon rice vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2½ tablespoons extra-virgin olive oil
  • 4 cups finely shredded red cabbage
  • 1½ cups julienned carrots
  • ½ cup chopped fresh cilantro
  • ¼ cup pomegranate seeds
  • 3 tablespoons toasted sliced almonds

Preparation

  • Prep

  • Ready In

  1. Whisk vinegar, lemon juice, honey, cumin, salt and pepper in a large bowl. Slowly whisk in oil until well combined. Add cabbage and carrots and toss to coat. Serve topped with cilantro, pomegranate seeds and almonds.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 162 calories; 11 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 3 g protein; 29 mcg folate; 0 mg cholesterol; 8 g sugars; 1 g added sugars; 8,563 IU vitamin A; 45 mg vitamin C; 66 mg calcium; 1 mg iron; 343 mg sodium; 392 mg potassium
  • Nutrition Bonus: Vitamin A (171% daily value), Vitamin C (75% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 2 vegetable

Reviews 1

January 10, 2019
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By: cat111719
I loved the idea of this and will definitely make it again but the dressing was really bland. I think a tangier dressing would be better. I added lime and it helped a little. It was also good sautéed the next morning with greens and topped with a fried egg.
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