Description
“Add a burst of vibrant flavors to your summer spread with our refreshing Red Cabbage, Fennel, Pomegranate, Apple Slaw. A healthy and zesty side dish you’ll love!”
Ingredients
Units
Scale
- 1 small head of red cabbage, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 Granny Smith apple, julienned
- 1/2 cup pomegranate arils
Vinaigrette
- 2 tablespoons sesame seeds
- 1/4 cup chopped fresh cilantro
- Juice of 1–2 limes or 2 tablespoons yuzu juice (adjust to taste)
- 1–2 tablespoons extra-virgin olive oil (depending on your preference, taste it before putting on the veggies)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
1. In a large mixing bowl, combine the sliced red cabbage, fennel, julienned Granny Smith apple, pomegranate arils, sesame seeds, and chopped cilantro.
2. In a separate small bowl, whisk together the lime or yuzu juice, extra-virgin olive oil, ground cumin, salt, and pepper until well combined. Adjust the seasonings to taste.
3. Pour the vinaigrette over the slaw ingredients and toss gently to coat everything evenly. Make sure the slaw is well-dressed.
4. Allow the slaw to sit for 15-20 minutes to let the flavors meld together. This will also help the cabbage and fennel soften slightly.
5. Just before serving, give the slaw a final toss and garnish with additional sesame seeds and cilantro, if desired.
This is a great summer salad to bring in the cooling flavors. Here are some fun facts about what is in the salad. It is rich in vitamin C, fiber, and antioxidant polyphenols.
Notes
You can adjust the ingredients to your preferred flavor profile.
- Prep Time: 30 minutes
Keywords: cole slaw, vegan, plant based, wholefood plant-based
