Red cabbage and pomegranate salad
- Vegan - Gluten-free - Lactose-free
Preparation time: 40 minutes - Difficulty level: easy
- 500 g red cabbage
- ½ pomegranate, remove the seeds
- 1 red onion (approx. 150 g)
- 4 stalks oregano
- ½ bunch parsley
- 3 clementines, juice
- 2 tbsp grenadine/pomegranate syrup
- 4 tbsp olive oil
- salt, pepper
- spices, 2 tsp each: Fennel seeds, coriander seeds, cumin seeds, black cumin seeds
Preparation:
Clean the red cabbage, remove the outer leaves if necessary, cut into quarters and remove the stalk.
Cut the red cabbage quarters into fine strips on a vegetable slicer and place in a bowl.
Halve the pomegranate, squeeze out the seeds and juice over the salad bowl and slice the red onion into very thin rings.
Now add the olive oil, clementine juice and pomegranate syrup and mix well.
Wash the parsley and oregano, pat dry and add finely chopped to the red cabbage salad.
Fry the spices in a pan without oil (be careful, this happens quickly - don't let them burn) until the aroma develops and then fold into the salad while still warm, season with salt and pepper and leave to infuse.
We recommend our Köttbullar (green spelt balls) with chilli-ginger dip!
A delicious duet for Christmas!
You can see how to open a pomegranate easily and without spilling in the following video: