Ingredients
For the salad:
- 1 small head green cabbage (about 1.1–1.2 kg), finely shredded
- 1 small bunch flat-leaf parsley, finely chopped
- 1 small red onion, halved and thinly sliced
- 50 g slivered almonds, lightly toasted (1/2 cup)
- seeds from 1 pomegranate
For the dressing:
- 80 ml extra-virgn olive oil (about 5 tablespoons)
- 60 ml apple cider vinegar (4 tablespoons)
- 1 tablespoon pure maple syrup
- 4 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- freshly ground black pepper, to taste
Instructions
- Prep the cabbage: Remove any tough outer leaves from the cabbage. Cut it into quarters, remove the core, and finely shred using a sharp knife or mandolin. Transfer the shredded cabbage to a large salad bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt until smooth and emulsified.
- Dress the cabbage: Pour the dressing over the shredded cabbage and toss well to coat. Let the cabbage rest for 5–10 minutes to soften slightly and absorb the flavours.
- Add herbs and crunch: Just before serving, add the chopped parsley, sliced red onion, toasted sliced almonds, and pomegranate seeds. Toss gently to combine.
- Season and serve: Taste and adjust the seasoning with additional sea salt and freshly ground black pepper. Serve and enjoy!
Nutrition
Notes
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