Pomegranate Citrus Cabbage Salad

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If you are looking for a vegetable side-dish that is  brightly coloured and has some shelf-life, you are going to enjoy this Pomegranate Citrus Cabbage Salad.

Cabbage is a cruciferous vegetable that is thought to have sulfur-containing compounds that help support our body’s detoxification system. It also has antioxidants and other phytochemicals, adding in another layer of health-promoting ingredients to your everyday food choices.

Carrots and pomegranates both contain antioxidants and phytochemicals also thought to have health-promoting properties.

This recipe involves using knife skills. One tip I often share in my cooking classes is that knife skills are just that…skills. The more we practice our skills, the stronger and more efficient we become in the kitchen. If knife skills are something you would like to develop, consider signing up for a knife skills course. If the idea of chopping and shredding feels like too much, you can always use a pre-shredded coleslaw mix.

This salad has some staying power in your fridge. You can make it one day – and continue to enjoy it for another few days afterwards without the vegetables going limp and wilted. Its flavour is light and bright with a little bit of crunch. It almost reminds me of summer! I hope you enjoy it!

This recipe is adapted from Pure Prairie Eating Plan. Page 97.

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Pomegranate Citrus Cabbage Salad
 
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This brightly coloured recipe will dazzle your taste buds! Recipe is adapted from Pure Prairie Eating Plan. Page 97.
Author:
Recipe type: Salad, Vegetable side dish
Serves: 8
Ingredients
  • ½ head of purple cabbage, shredded
  • 2 carrots, grated and shredded or cut into match sticks.
  • Arils of 1 pomegranate
  • ¼ cup dried fruit (cranberries or raisins)
  • 5 Tbsp sugar
  • Juice of 1 lemon
  • 1 Tbsp oil (cold pressed canola or grapeseed)
  • 1 tbsp gingerroot
  • pinch of salt
Instructions
  1. In a large bowl, combine the cabbage, carrots, pomegranate arils, and dried fruit.
  2. In a small bowl or jar, mix together the sugar, lemon juice, oil, gingerroot and salt. Pour over the cabbage mixture and toss until combined.

 

 

 

 

 

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Kristyn Hall
Kristyn Hall

Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach, Registered Nutritionist and Calgary Dietitian, Calgary, AB.

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