Olive Magazine
Tabbouleh Salad Recipe

Red cabbage tabbouleh slaw

Published: December 7, 2015 at 8:39 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal70
fat3.2g
saturates0.5g
carbs7.5g
fibre2.6g
protein1.7g
salt0.1g
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Try this recipe for red cabbage tabbouleh slaw, then check out our homemade coleslaw, rainbow slaw and BBQ cabbage.

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

DRESSING

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

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.

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