Tangy Red Cabbage Pomegranate Salad with Walnuts (Print Version)

Brighten your plate with this vibrant Red Cabbage Pomegranate Salad! Crunchy, fresh, and bursting with flavor. My go-to for a quick, healthy side.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-Inspired
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 small head red cabbage (about 1.5 lbs), finely shredded
02 - 1 large pomegranate, seeded (yielding about 1 cup arils)
03 - 1/2 small red onion, very thinly sliced

→ Tangy Dressing

04 - 1/4 cup extra virgin olive oil
05 - 3 tablespoons apple cider vinegar
06 - 1 tablespoon maple syrup (or honey)

→ Flavor Boosters & Garnish

07 - 1/4 cup chopped fresh parsley
08 - 1/2 cup walnuts, lightly toasted and roughly chopped
09 - 1/2 teaspoon salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper, plus more to taste

# Instructions:

01 - First things first, grab that gorgeous red cabbage. You'll want to remove any bruised or tough outer leaves, then halve it and finely shred it. I usually go for super thin slices, almost like ribbons. This is where a mandoline can be a lifesaver for consistency, but a sharp knife works beautifully too – just watch your fingers, hon! I've had a few close calls here, oops, so take your time.
02 - Pop the shredded red cabbage into a large bowl. Now, sprinkle it with a good pinch of salt – about a teaspoon – and, using your clean hands, really massage it for a few minutes. You'll feel it soften and release some liquid. This step is super key for a tender, flavorful Red Cabbage Pomegranate Salad; it takes away that raw, tough edge and helps it absorb the dressing later, making it less fibrous.
03 - If you're using a whole pomegranate, carefully cut it in half. Over a bowl of water, gently tap the back of each half with a wooden spoon, letting the arils fall into the water. The white pith will float, and the arils will sink. Drain them well and set aside. I swear, this water trick saves my kitchen from looking like a crime scene of red splatters!
04 - While the cabbage is doing its thing, thinly slice your red onion. Remember, super thin is the goal here for our Red Cabbage Pomegranate Salad so its flavor doesn't overwhelm the other ingredients. Then, give your fresh parsley a good chop. These little additions really make the flavors sing and add a lovely visual appeal.
05 - In a small bowl, whisk together the olive oil, apple cider vinegar, and maple syrup. Season with a pinch of salt and a good grind of black pepper. Give it a taste – does it need more tang? More sweetness? Adjust it to your liking. This is where you get to be the chef, experimenting a bit to find your perfect balance!
06 - Add the pomegranate arils, sliced red onion, chopped parsley, and toasted walnuts to the bowl with the massaged red cabbage. Pour the dressing over everything and toss gently until every bit is coated. Let it sit for at least 15-20 minutes for the flavors to meld. Honestly, it gets even better after an hour! This Red Cabbage Pomegranate Salad is ready for its close-up!

# Notes:

01 - Personal cooking tip I've learned through experience: massaging the cabbage before dressing makes all the difference.
02 - Storage advice that actually works from my kitchen trials: it keeps well for days in the fridge, but don't microwave it!
03 - Substitution I've tried that worked surprisingly well: dried cranberries for pomegranate, though it changes the texture.
04 - Serving suggestion that makes this dish extra special: a sprinkle of salty feta cheese for a creamy contrast.

# Equipment Needed:

01 - Large bowl
02 - small bowl
03 - whisk
04 - sharp knife or mandoline
05 - cutting board
06 - dry pan (for walnuts)

# Nutrition (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 4g

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