A festive red beet and cabbage slaw filled with the bold colors and flavors of beets, carrots, red cabbage and pomegranate.
The holidays are fast approaching, and pretty soon we’ll be in the thick of it. Between the family gatherings and holiday parties, or the extravagant meals and cookie making, it’s easy to get overwhelmed (not to mention overfed) this time of year. So what I have for you here is a little respite from the upcoming madness, it’s a simple little salad that will dress up your holiday table but is easy to throw together and can be made ahead of time.
It’s a festive shade of red that’s a feast for the eyes and makes a nice counterpoint to the rather rich holiday fare.
Crunchy and bright, it’s bold in both color and flavor. Red is the theme for this slaw which is filled with red beets, red cabbage, red (ok purple) carrots, red apples, red pomegranate seeds…well you get the idea.
First you start by shredding all those lovely vegetables. You can use a grater or take the easy route and pop the shredding disk onto your food processor. Once you’ve turned all those hard vegetables into tender shreds you throw in some julienned apples for sweetness and toss everything with a lip-smacking pomegranate dressing.
The sweet-tart dressing is just the thing for the colorful mix of carrots, beets, cabbage and apples, a perfect balancing act of earthy, sweet and tangy in every bite. A handful of pomegranate seeds strewn on top add a little bit of extra glitter and glam to the already festive salad.
I like to make the salad ahead of time so that the vegetables marinate a bit in the dressing and have a chance to soften and soak up all the wonderful flavors. If you make it the night before, just hold off on the apples until you’re ready to serve to preserve their crunch.
Here’s to the holidays!
Serves 4-6
Sylvie Shirazi
A festive red beet and cabbage slaw filled with the bold colors and flavors of beets, carrots, red cabbage and pomegranate.
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
- 2 Tablespoons/30ml pomegranate molasses
- 2 Tablespoons/30ml balsamic vinegar
- 3 Tablespoons/45ml extra virgin olive oil
- 2 teaspoons/10ml raw honey (or maple syrup for vegan)
- ¼ teaspoon fine sea salt
- 1/8th teaspoon fresh ground black pepper
- 2-3 medium purple carrots
- 2 small beets, cut into quarters
- 1/2 medium head red cabbage, cut into wedges
- 1 medium apple, cut into small batons
- Pomegranate seeds from half a pomegranate
- ¼ cup/30g walnuts, coarsely chopped
Instructions
- In a large bowl whisk together the pomegranate molasses, balsamic vinegar, olive oil, honey, salt and pepper until well combined.
- Grate the beets, carrots, cabbage in a food processor using the shredding blade.
- Combine the grated beets, carrots and cabbage with the dressing and toss well to coat. Let the salad stand for at least 15-20 minutes before serving or make ahead and store covered in the fridge until ready to serve.
- When ready to serve add in apple, tossing gently to combine and top with pomegranate seeds and chopped walnuts.
Notes
For Vegan (replace honey with maple syrup)
Calories
Fat
Carbs
Protein
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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