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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
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
- 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.