Red cabbage and pomegranate slaw

Red cabbage and pomegranate slaw

From
Harvest
Serves
4
Photographer
Emilie Guelpa

For this salad you need to slice the cabbage , fennel and radish very thinly and evenly; while this is easiest done with a mandoline, it can also be achieved with a sharp knife.

Ingredients

Quantity Ingredient
1 red cabbage, thinly sliced
1 baby fennel bulb, thinly sliced
1 bunch french breakfast radishes, thinly sliced
1 pomegranate, seeds extracted
1 handful chopped mint
1 handful chopped parsley
1 pink lady apple
1 lemon, juiced
salt
freshly ground black pepper
2 tablespoons olive oil

Method

  1. Put the sliced cabbage, fennel and radishes in a bowl. Add the pomegranate seeds, mint and parsley and mix well.
  2. Cut the apple into thin matchsticks and add to a separate small bowl together with the lemon juice. Toss well, then add to the salad. Season well with salt and freshly ground black pepper, add the olive oil and toss well to combine. Serve with any grilled meat or fish.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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