Description
This vibrant winter salad combines the crunchy texture of red cabbage and kale with the sweet and tangy flavors of pomegranate seeds and pomegranate molasses. Enhanced by a zesty lemon-Dijon dressing, it’s a fresh, nutritious option perfect for chilly days when you want a light but satisfying meal.
Ingredients
Scale
Vegetables
- 1/4 head of red or white cabbage, thinly sliced
- 1 carrot, grated
- 4 kale leaves, ribs removed and chopped
- 1/2 shallot or 1/4 red onion, thinly sliced
Fruit
- 1/4 pomegranate, seeds only
- 1/2 lemon, juice only
Dressing
- 1/2 tsp Dijon mustard
- 1 tbsp pomegranate molasses
- 4 tbsp olive oil
- Salt to taste
Instructions
- Prepare Vegetables: Thinly slice the cabbage and shallot or red onion. Grate the carrot and chop the kale leaves after removing their rib to ensure tenderness.
- Massage Kale: Gently massage the kale leaves to soften them, which helps improve texture and flavor absorption. Then place the kale in a large salad bowl with the other prepared vegetables.
- Make Dressing: In a mason jar or small container, combine lemon juice, pomegranate molasses, Dijon mustard, olive oil, and salt. Close the lid and shake vigorously until well mixed and emulsified.
- Toss Salad: Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately as a crisp and fresh dish, or chill it for about 30 minutes to allow flavors to meld together before serving.
Notes
- Massaging kale helps break down its toughness, making it more palatable and easier to digest.
- Pomegranate molasses adds a sweet tanginess; if unavailable, a mix of pomegranate juice and a little honey can be used as a substitute.
- Chilling the salad enhances the flavor melding but can be served right away for maximum crunch.
- Adjust salt according to taste, especially if using salted pomegranate molasses.
- For added protein, consider topping with toasted nuts or seeds.
