I love salads that are colourful as it is a good indication how healthy there are. Once again while I was trimming the red cabbages for this salad I was amazed with the colours and shapes of each layer. I sincerely felt it was a gift of mother nature.
This recipe has a few practical tips about preparing the cabbage. Some recipes require the cabbage to be prepared the previous day, but I am never so patient so these tips have helped me.
I hope you’ll prepare and enjoy this salad. Please do not forget to write comments about the outcome.
Have a lovely day.
Color Rich Red Cabbage Salad
Healthy ingredients, juicy texture and taste.
Servings 1 large dish
Calories 80kcal
Ingredients
- 1 medium red cabbage
- 1 carrot
- 10 cherry tomatoes
- 6 stalks rocket leaves
- 1 teaspoon dry dill flakes or 5-6 stalks of chopped fresh dill
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1 teaspoon pomegranate sauce
- 1 teaspoon salt
- 1 teaspoon vinegar optional
Instructions
- Cut the red cabbage as if trimming. Try using an apple peeler if you have difficulty cutting very thin slices. Place all the red cabbage in a large bowl not to splatter all around.
- Add a teaspoon of salt to the red cabbage and mix well with your hands for a minute. Then add half a lemon’s juice and continue kneading until you start to see pink water in the bottom of your bowl. When you reach this stage wash and drain the red cabbage.
- Peel the carrot and grate using the coarser side of the grater. Add to the red cabbage.
- Wash and cut the cherries to quarters and add to the red cabbage.
- Mix all the remaining ingredients except the rocket leaves. Adjust salt and other spices to taste.
- Add the rocket leaves once everything else is well combined not to smash them. Wash and rip the rocket leaves to 2-3 pieces. Add to the salad and mix gently one last time and serve.