Tabbouleh Salad Recipe

Red cabbage slaw

Name: Red cabbage slaw
Total time: 15 min
Yield: Serves 8
Ingredients: 300g piece red cabbage finely shredded; 300g tomatoes diced; 1 red onion finely chopped; 100g pomegranate seeds; most of a large bunch flat-leaf parsley chopped; a small pack mint chopped; 3 tbsp red wine vinegar; 1 tbsp pomegranate molasses; 2 tbsp extra-virgin olive oil

Published: December 7, 2015 at 8:39 AM

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Serves 8

Easy

Total time: 15 mins

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We’ve ditched the bulgar wheat, but kept all the herby flavour of a classic tabbouleh in this ruby winter red cabbage slaw. Sprinkle some sumac over the slaw to serve, if you like

Vegan

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for red cabbage tabbouleh slaw, then check out our homemade coleslaw, rainbow slaw and BBQ cabbage.

Looking for more red cabbage recipes? Try our Christmas red cabbage, braised red cabbage, pickled red cabbage and red cabbage salad.

Ingredients

Nutrition

300g piece red cabbage

finely shredded
300g tomatoes

diced
1 red onion

finely chopped
100g pomegranate seeds
most of a large bunch flat-leaf parsley

chopped
a small pack mint

chopped

DRESSING

3 tbsp red wine vinegar
1 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil

Nutrition: per serving

kcal70

low
fat3.2g
saturates0.5g
carbs7.5g
fibre2.6g
protein1.7g
salt0.1g

Method

step 1

Ahead of the meal, mix the cabbage, tomatoes, onion and pomegranate seeds in a mixing bowl. Whisk the dressing ingredients with some salt and pepper, then stir through the salad until everything is thoroughly mixed. Keep in the fridge.
step 2

Take the salad out of the fridge about 30 minutes before you want to eat it so it can come to room temperature. Mix through the herbs just before serving.

Make one of our veggie side dishes for Christmas

Salt and pepper parsnips

Try one of our other quick and easy vegan recipes

Vegan Fajita Bowl with Cauliflower Rice Recipe

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