EatingWell: Savory, sweet and good to eat
Honey helps balance out the harshness of cruciferous cabbage in this fresh and crunchy slaw recipe.
Red Cabbage & Pomegranate Salad
Serves 4
Active Time: 15 minutes
Total Time: 15 minutes
1 tablespoon rice vinegar
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 tablespoons extra-virgin olive oil
4 cups finely shredded red cabbage
1 1/2 cups julienned carrots
1/2 cup chopped fresh cilantro
1/4 cup pomegranate seeds
3 tablespoons toasted sliced almonds
1. Whisk vinegar, lemon juice, honey, cumin, salt and pepper in a large bowl.
2. Slowly whisk in oil until well combined. Add cabbage and carrots and toss to coat.
3. Serve topped with cilantro, pomegranate seeds and almonds.
Recipe nutrition per serving: 162 Calories, Total Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 15 g, Fiber: 4 g, Total Sugars: 8 g, Added Sugars: 1 g, Protein: 3 g, Sodium: 343 mg, Potassium: 392 mg, Folate: 29 mcg, Calcium: 66 mg
Carbohydrate Servings: 1
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
