Description
A vibrant, crunchy salad made with red cabbage, earthy beets, juicy pomegranate seeds, and a zesty lemon dressing, perfect for a refreshing and nourishing meal.
Ingredients
Scale
- 4 cups red cabbage, finely shredded
- 2 medium raw beets, grated
- 1 cup pomegranate seeds
- 1 cup carrots, julienned
- 1/2 cup fresh parsley, chopped
- 1/2 cup mixed nuts, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Gather all tools and prepare your workspace.
- Add shredded cabbage, grated beets, carrots, parsley, and pomegranate seeds into a large mixing bowl.
- Ensure your mixing bowl is large enough to toss ingredients comfortably.
- Sprinkle in the chopped nuts and gently combine everything.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss well to coat evenly.
- Let the salad rest for about 10 minutes to allow flavors to blend.
- Serve fresh, slightly chilled or at room temperature, and enjoy.
Notes
- Slice cabbage thinly for better texture and flavor absorption.
- Letting the salad rest enhances the overall taste.
- Use fresh lemon juice for the best flavor.
- Lightly toast nuts for extra crunch and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: red cabbage salad, beet salad, pomegranate salad, healthy vegan salad, crunchy salad recipe