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
For the Slaw
Purple cabbage head
Mixed greens (spinach, beet…)
Pink Himalayan Salt
Fresh Cracked Peppercorns
For the dressing
Juice from Pomegranate
Salt and Pepper
In This Recipe
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.
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.
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.
Add pomegranate seeds, hazelnuts, cilantro and fennel seeds to the bowl. Add salt and a crack of pepper.
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.