Beet, Pomegranate and Red Cabbage Salad

Name: Beet, Pomegranate and Red Cabbage Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 to 10 serving(s)
Ingredients: 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; 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

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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.

Ingredients
Preparation

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

In a small bowl, combine all the ingredients. Season with salt and pepper. Set aside.

Salad

In a large bowl, combine the cabbage, rice vinegar, sugar and salt. Let marinate for 5 minutes or until the cabbage has slightly softened.
Add the beet, carrot, parsley, three-quarters of the pomegranate seeds and the dressing. Toss to coat and adjust the seasoning.
Place the salad in a large serving platter. Sprinkle with the remaining pomegranate seeds and serve.