Crunchy Cabbage & Pomegranate Salad
Author: Kiyo Miller
Serves: 2
- 2½ cups packed thinly sliced green cabbage
- pinch of sugar
- ¼ teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 2 teaspoons canola or avocado oil
- 1 teaspoon white wine or champagne vinegar
- 1 tablespoon finely chopped sweet onion
- 8-10 cherry tomatoes, halved
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro
- 2 tablespoons pomegranate seeds
- kosher salt and freshly ground black pepper
- Toss cabbage with a pinch of sugar and ¼ teaspoon kosher salt in a medium bowl. Cover and refrigerate while you prepare the other ingredients.
- Combine lemon juice, oil and vinegar in a small bowl. Set aside.
- Add chopped onion, tomatoes, mint, cilantro and pomegranate seeds to cabbage. Toss with dressing. Season to taste with salt and pepper before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/10/24/crunchy-cabbage-pomegranate-salad/
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