Red Cabbage Pomegranate Salad

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A colorful salad that combines the crunch of red cabbage and walnuts with the sweetness of pomegranate seeds and an array of veggies for a delicious and filling salad.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean, middle eastern

Servings:

Author: Shadi HasanzadeNemati

Ingredients

Salad

4 cups Red cabbage finely chopped
1 cup Pomegranate arils
1 cup Parsley chopped
2 Persian cucumbers chopped
6 Green onions chopped
1 Bell pepper (orange) chopped
2/3 cup Walnuts chopped
½ cup Crumbled feta

Dressing

4 tbsp Olive oil
2 tbsp Pomegranate molasses
1 Lemon juiced
½ tsp Salt
½ tsp Garlic powder

US Customary - Metric

Instructions

Finely chop the red cabbage, parsley, cucumbers, green onions, and bell pepper and place them in a large mixing bowl.
Chopped and add the walnuts.
In a small jar, combine olive oil, pomegranate molasses, lemon juice, salt, and garlic powder. Shake well to emulsify.
Pour the dressing over the chopped ingredients and toss gently until everything is evenly coated.
Sprinkle crumbled feta over the top, and give it one final mix before serving.

Video

Notes

Finely Chop the Cabbage: The finer the chop, the better the texture.

Toast the Walnuts: This is optional. Toasting the walnuts enhances their nutty flavor and adds a slight crunch.

Use Fresh Ingredients: Fresh parsley and juicy pomegranate arils make all the difference.

Serve Fresh: To avoid sogginess, add the dressing to the salad right before serving.

Nutrition