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Bon Appétit

Shredded Cabbage Salad With Pomegranate and Tomatoes

By Sarit Packer and Itamar Srulovich

4.3

(5)

Image may contain Plant Food Produce Meal Dish and Vegetable
Photo by Marcus Nilsson

You can stuff this slawlike salad inside your pita, or eat it on its own.

Recipe information

  • Yield

    8 Servings

Ingredients

1 small head of green cabbage, thinly sliced
1/4 teaspoon sugar
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1/2 small onion, finely chopped
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tablespoon white wine vinegar
1 pint cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup pomegranate seeds

Preparation

  1. Step 1

    Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).

    Step 2

    Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.

TagsSaladMiddle EasternGreen CabbageCabbageLeafy GreensVegetablePomegranateFruitCherry TomatoTomatoSideDinnerLunchDairy FreeGluten FreeNut FreeRawVeganVegetarianNo-CookBon Appétit

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