A red cabbage salad in a white bowl

Red cabbage, apple and pomegranate salad

  • serves 4
  • Easy

Pomegranates are very seductive, juicy, with a unique sweet and sour taste that complements the more bittersweet red cabbage here. Perfect as a side to roast meats, or for a colourful lunch


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.”




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


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


  • 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.

More ways with red cabbage

Red Cabbage and Sausage Recipe

Nutritional Information

  • Kcals 202
  • Fat 9.4g
  • Saturates 1g
  • Carbs 24.3g
  • Sugars 22.3g
  • Fibre 5.3g
  • Protein 2.3g
  • Salt 0.8g