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)