Red Cabbage Pomegranate Salad (Print Version)
Crunchy red cabbage pairs with pomegranate, chickpeas, and a savory citrus dressing for vibrant flavor.
# Ingredients:
→ Salad
01 -
1 1/2 cups shredded red cabbage
02 -
1 can (approximately 15 ounces) chickpeas, drained and rinsed
03 -
1/2 cup chopped green olives
04 -
1 whole pomegranate, seeds only
05 -
1/3 cup fresh parsley, finely chopped
06 -
3/4 cup sunflower seeds, toasted
→ Dressing
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon maple syrup
09 -
Juice of 1/2 lemon
10 -
1 tablespoon pomegranate molasses
11 -
1 tablespoon ground sumac
12 -
1/2 teaspoon fine sea salt
# Steps:
01 -
In a large mixing bowl, place the shredded red cabbage, chickpeas, green olives, pomegranate seeds, and chopped parsley.
02 -
Heat a dry skillet over medium heat. Add sunflower seeds and toast, stirring frequently, until golden and aromatic. Remove from heat and allow to cool before adding to the salad.
03 -
In a small bowl, whisk together olive oil, maple syrup, lemon juice, pomegranate molasses, sumac, and salt until the dressing is smooth and fully emulsified.
04 -
Add the cooled sunflower seeds to the mixing bowl. Drizzle the prepared dressing over the salad ingredients. Toss thoroughly to ensure even distribution of flavors. Serve immediately or let stand for 10–15 minutes before serving for enhanced flavor melding.
# Notes:
01 -
Allowing the salad to rest briefly before serving enhances the flavors and improves texture cohesion.