A red cabbage, apple and pomegranate salad in a white bowl

Red cabbage salad

Name: Red cabbage salad
Total time: 20 min
Yield: Serves 4
Cuisine: Scandinavian
Ingredients: 200g red cabbage; 2 tart apples (preferably Cox); 1 pomegranate; 2 sprigs dill; 2 tbsp pomegranate molasses; 1 tbsp balsamic vinegar; finely grated to make 2 tsp ginger; 1 tbsp soy sauce; 1 tsp runny honey; 3 tbsp grapeseed oil or other flavourless vegetable oil

Trine Hahnemann

Published: January 26, 2021 at 10:21 AM

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Serves 4

Easy

Total time: 20 mins

A star rating of 5 out of 5.1 ratingRate

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This vibrant winter salad combines tangy red cabbage with sweet and sour pomegranates and crisp apple slices. Perfect as a side to roast meats, or for a colourful lunch

Vegetarian

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This pomegranate salad recipe author comes from Scandinavian Green by Trine Hahnemann (£26, Quadrille). Trine says: "This is a classic Hahnemann recipe and I make it whenever I can find pomegranates... In Denmark, we used only to be able to find pomegranates around Christmas time, but now I see them much more frequently. Still, in my kitchen, they remain a real winter treat."

Ingredients

Nutrition

SALAD

200g red cabbage
2 tart apples (preferably Cox)
1 pomegranate
2 sprigs dill

DRESSING

2 tbsp pomegranate molasses
1 tbsp balsamic vinegar
finely grated to make 2 tsp ginger
1 tbsp soy sauce
1 tsp runny honey
3 tbsp grapeseed oil or other flavourless vegetable oil

Nutrition: per serving

kcal202
fat9.4g
saturates1g
carbs24.3g
sugars22.3g
fibre5.3g
protein2.3g
salt0.8g

Method

step 1

For the salad, finely slice the red cabbage, then core and finely slice the apples. Cut the pomegranate in half and take out the kernels, removing any white pith and saving the juice for the dressing.
step 2

For the dressing, whisk together the pomegranate molasses and juice, vinegar, ginger, soy and honey, then whisk in the oil and season to taste.
step 3

Mix the cabbage, apples and pomegranate seeds in a large salad bowl and toss in the dressing. Just before serving, toss once more, season with salt and pepper, and tear over the dill.

Recipe extracted from Scandinavian Green by Trine Hahnemann, (£26, Quadrille). This recipe was supplied by the publisher and not retested by us.

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Authors

Trine Hahnemann

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