Purple Cabbage Slaw with Hazelnuts and Pomegranate

By • December 27, 2013 • 0 Comments

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Author Notes: This is a delightful, raw purple cabbage slaw with Hazelnuts and Pomegranate that adds a beautiful touch of color to your plate in the Winter. Also makes a great light lunch between Holiday indulgences!Mylittlejarofspices

Serves 4-6

For the Slaw

  • 1/2 Purple cabbage head
  • 1 Carrot
  • 4 cups Mixed greens (spinach, beet…)
  • 6-8 Radishes
  • 1 Pomegranate
  • 1/2 cup Hazelnuts
  • 3 tablespoons Cilantro
  • 1 tablespoon Fennel Seeds
  • 1 teaspoon Pink Himalayan Salt
  • Fresh Cracked Peppercorns

For the dressing

  • 3 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1/2 tablespoon Dijon Mustard
  • Juice from Pomegranate
  • Salt and Pepper
  1. Chop the red cabbage very thinly and place in a bowl. Add a teaspoon of salt and gently toss the cabbage with your hands, squishing it lightly between your palms to make it more tender. Do this for a minute.
  2. Peel the skin from the carrot. Using your normal peeler or a mandolin slicer, peel thin strips of carrots and add to the salad. Wash the radishes and cut off the ends. Using a mandolin slicer or a sharp knife, cut the radishes into thin slivers. Add radishes and greens to the salad bowl and toss to combine.
  3. Seed the pomegranate by scoring with a knife it around the center, then twisting it until in pops into two halves. Place one of the halves face down in your hand and whack it several times with a wooden spoon to make the seeds fall out.
  4. Add pomegranate seeds, hazelnuts, cilantro and fennel seeds to the bowl. Add salt and a crack of pepper.
  5. Make the dressing by vigorously whisking together the dressing ingredients in a small bowl. Divide the salad into plates and serve with a drizzle of dressing.
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