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Red Cabbage & Pomegranate Salad

  • 15 m
  • 15 m
Julia Levy
“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.”


    • 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


  • 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.
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