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Red Cabbage Pomegranate Salad Recipe

Red Cabbage Pomegranate Salad Recipe
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★★★★★

5.2 from 25 reviews

A vibrant and refreshing Red Cabbage Pomegranate Salad combining crunchy shredded red cabbage, sweet pomegranate seeds, savory chickpeas, and tangy green olives, all brought together with a zesty sumac and pomegranate dressing. This nutrient-packed salad is perfect as a light meal or a colorful side dish.

Ingredients

Scale

Salad

  • 1 ½ cups red cabbage, shredded
  • 1 can chickpeas, drained and rinsed
  • ½ cup green olives, chopped
  • 1 whole pomegranate, deseeded
  • ⅓ cup fresh parsley, chopped
  • ¾ cup toasted sunflower seeds

Dressing

  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • ½ lemon, juiced
  • 1 tbsp pomegranate syrup
  • 1 tbsp sumac
  • ½ tsp salt

Instructions

  1. Prepare the Salad: In a large mixing bowl, combine the shredded red cabbage, pomegranate seeds, chopped parsley, drained chickpeas, and chopped green olives thoroughly to mix all fresh ingredients well.
  2. Toast Sunflower Seeds: Heat a dry skillet over medium heat, add sunflower seeds, and toast them until they turn golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and allow to cool completely before adding to the salad to maintain their crunchiness.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, maple syrup, pomegranate syrup, sumac, and salt until the mixture is smooth and fully emulsified, creating a tangy and sweet dressing.
  4. Toss and Serve: Pour the dressing over the combined salad ingredients and toss everything thoroughly to ensure all components are evenly coated. Serve the salad immediately for a crisp texture or let it sit for 10-15 minutes to allow the flavors to meld and deepen.

Notes

  • To deseed a pomegranate easily, score around the middle and break open over a bowl of water to separate the seeds without mess.
  • Sunflower seeds add a lovely crunch and nutty flavor but can be omitted for allergy-friendly or nut-free versions.
  • Sumac adds tartness and a unique citrusy flavor; if unavailable, substitute with a splash of lemon zest or extra lemon juice.
  • This salad keeps well refrigerated for up to 2 days but is best eaten fresh for optimal texture.
  • Adjust salt quantity to taste, especially if using salty olives.

Nutrition

Keywords: red cabbage salad, pomegranate salad, chickpea salad, sumac dressing, healthy salad, vegetarian salad, Middle Eastern salad

Find it online: https://foodbylina.com/red-cabbage-pomegranate-salad-recipe/