Ingredients
Scale
- 1/4 head of red or white cabbage
- 1 carrot
- 4 kale leaves
- 1/2 shallot or 1/4 red onion
- 1/4 pomegranate, seeds only
- 1/2 lemon, juice only
- 1/2 tsp Dijon mustard
- 1 tbsp Pomegranate molasses
- 4 tbsp olive oil
- pinch of salt
Instructions
- Thinly slice the red cabbage and shallot. Grate the carrot using a box grater or mandolin for even pieces.
- Remove the rib from the kale leaves, slice thinly, and massage them gently to soften.
- Carefully cut open the pomegranate and extract all seeds.
- In a large mixing bowl, combine all prepared vegetables and pomegranate seeds.
- In a mason jar, mix lemon juice, pomegranate molasses, Dijon mustard, olive oil, and salt. Shake well until combined.
- Pour the dressing over the salad mix and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg