Crisp apple and pomegranate slaw

Ingredients

• 1 medium apple, cored and thinly sliced
• 80 ml apple cider vinegar
• 1 liter (4 cups) shredded green cabbage
• 1 liter (4 cups) shredded red cabbage
• 1 small red onion, thinly sliced
• 1 large carrot, shredded
• 2 scallions, very thinly sliced
• 2 medium radishes, very thinly sliced
• 125 ml (? cup) pomegranate seeds
• 60 ml (? cup) chopped fresh mint
• 125 ml (? cup) lightly toasted shelled pumpkin seeds (pepitas)
• 60 ml (? cup) chopped fresh cilantro

Dressing:

• 125 ml (? cup) extra-virgin olive oil
• 30 ml (2 tbsp) whole-grain Dijon mustard
• 25 ml (1? tbsp) honey
• 8 ml (1? tsp) ground cumin
• 5 ml (1 tsp) kosher salt
• 2 ml (? tsp) freshly ground black pepper

Directions

Toss the apples with 1 tsp of the vinegar in a large bowl, then add the green and red cabbage, onion, carrot and scallions and toss.

Combine the olive oil, remaining vinegar, honey, mustard, cumin, salt and pepper in a jar with a tight-fitting lid and shake until creamy.

Pour the dressing over the salad, toss to coat, and let the slaw sit for at least 15 minutes (30 minutes will really mellow the acidity of the vinegar), then toss again with the pomegranate seeds, cilantro, mint and pumpkin seeds before serving.

Makes 8 to 10 servings.

Recipe Archive