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Color Rich Red Cabbage Salad

Healthy ingredients, juicy texture and taste.
Course Appetizer, Vegan
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
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.