Red cabbage slaw
Serves 8
Easy
Total time:
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
Skip to ingredients
- 300g piece red cabbagefinely shredded
- 300g tomatoesdiced
- 1 red onionfinely chopped
- 100g pomegranate seeds
- most of a large bunch flat-leaf parsleychopped
- a small pack mintchopped
DRESSING
- 3 tbsp red wine vinegar
- 1 tbsp pomegranate molasses
- 2 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal70low
- 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.
