Beet, Pomegranate and Red Cabbage Salad
- Preparation 30 min
- Servings 10
This is a no-cook accompaniment designed with less kitchen time in mind. In the salad, everything (red cabbage, yellow beet and carrot) is finely grated. It’s also a combination that’s colourful, chock full of flavour and extremely easy to make.
- Vegetarian
- Vegan
- Nut-free
- Lactose-free
- Gluten-free
- Dairy-free
- Egg-free
Categories
Ingredients
-
Dressing
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tsp finely chopped fresh ginger
- 1 tsp sugar
- 1/2 tsp (2.5 ml) sambal oelek
-
Salad
- 8 cups (680 g) red cabbage thinly sliced with a mandoline
- 2 tbsp (30 ml) rice vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large yellow beet, peeled, finely grated and lightly drizzled with lime juice
- 1 carrot, peeled and finely grated
- 1/2 cup (20 g) chopped fresh parsley
- 3/4 cup (130 g) pomegranate seeds (about 1 pomegranate)
- Salt and pepper
Preparation
-
Dressing