Featured Recipe
Cabbage Beet Pomegranate Salad Twist
By Kate
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A vibrant salad blending shredded red cabbage with grated golden beet and carrot, brightened with lime and rice vinegar. Pomegranate seeds scattered throughout for bursts of tartness. The dressing has a kick from fresh ginger and a touch of sambal oelek balanced by sugar and lime juice. Maceration softens the cabbage just enough. Fresh parsley adds herbal notes. A swap of celery root replaces carrot for earthiness and lemon vinegar tweaks acidity. Airy, fresh, crunchy textures. A salad for fresh palettes and autumn or winter tables.
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Prep:
35 min
Cook:
0 min
Total:
35 min
Serves:
6 servings
salad
vegetarian
winter recipes
healthy eating
Introduction
Chopped cabbage with sharp acidity and a hint of sweetness. Golden beet swapped in for a mellow, earthy twist instead of regular carrot. Pomegranate seeds for pops of tartness and crunch. Dressing packs a subtle ginger heat balanced by smooth oil and tangy lemon vinegar, swapped from rice vinegar to brighten the flavor. Not a leafy salad but crisp and substantial. Maceration time lengthened slightly from five to around eight minutes. The celery root adds a different crunch and mild nuttiness where carrot once was. Parsley remains fresh and herbaceous. Simple, colorful, no fuss, no dairy, no gluten, no nuts. A robust salad to serve alongside warm meats or as vibrant side for vegetarians. Uses techniques that soften textures but keep brightness. Effort minimal but impact solid.
Ingredients
Dressing
- 50 ml (3 1/2 tbsp) neutral oil
- 20 ml (1 1/3 tbsp) fresh lime juice
- 20 ml (1 1/3 tbsp) lemon vinegar
- 5 ml (1 tsp) grated fresh ginger
- 6 ml (1 1/4 tsp) agave syrup
- 3 ml (3/4 tsp) sambal oelek
- 600 g (7 cups) thinly sliced red cabbage
- 25 ml (1 2/3 tbsp) lemon vinegar
- 3 ml (3/4 tsp) cane sugar
- 3 ml (3/4 tsp) kosher salt
- 1 large golden beet, peeled and finely grated, tossed with juice of 1 lime
- 1 celery root, peeled and grated finely
- 25 g (1/3 cup) fresh chopped parsley
- 100 g (2/3 cup) pomegranate arils (about 1 medium pomegranate)
- Salt and freshly ground black pepper
Salad
About the ingredients
Neutral oil is important — sunflower or canola preferred for subtlety. Lime and lemon vinegars were adjusted to introduce a sharper zing and complexity. Grating beet finely ensures it blends thoroughly without large pieces overpowering texture. Celery root instead of carrot introduces a mild earthiness and crunch unique but not overpowering. Pomegranate seeds add color and bursts of texture, use fresh ones, frozen not recommended. Sugar is kept low to balance acidity, agave syrup replaces granulated sugar in dressing for a smoother sweetness that melds well with sambal heat. Salt quantities slightly adjusted upward to maintain seasoning after tweaks to acid and sweeteners.
Method
Mix Dressing
- Whisk oil, lime juice, lemon vinegar in a small bowl. Add grated ginger, agave syrup, sambal oelek. Salt and pepper to taste. Set aside to let flavors meld.
- Put shredded cabbage in large bowl. Stir in lemon vinegar, sugar, salt. Leave to rest 7 to 10 minutes until cabbage softens slightly.
- Add grated golden beet with lime juice, grated celery root, chopped parsley, and most pomegranate seeds. Pour dressing over. Toss well. Adjust seasoning with more salt or pepper as needed.
- Transfer salad to large platter or individual plates. Scatter remaining pomegranate seeds on top for color and crunch.
- Best served fresh. Pairs well with spiced turkey or roast chicken. Keeps crispness if chilled briefly before serving.
Prepare Cabbage
Build Salad
Serve
Technique Tips
Start by combining dressing ingredients thoroughly to develop balanced flavor; resting allows ginger to infuse gently. Maceration of cabbage with vinegar, sugar, and salt softened it more evenly — taking 7 to 10 minutes instead of 5. This helps reduce raw harshness but preserves crunch. Incorporating beet and celery root with most pomegranate seeds and herbs ensures layers of flavor and texture dispersed throughout the salad. Adding dressing last coats veggies without wilting. Adjust salt and pepper last to taste after tossing. Presentation emphasized by scattering reserved pomegranate seeds atop the finished salad for visual appeal and texture contrast. Can be prepared up to an hour in advance with brief chilling to marry flavors better.
Chef's Notes
- 💡 Use fresh pomegranate seeds. Vital for burst. Frozen? No way. They lose crunch. Texture matters.
- 💡 Grate the golden beet finely. It mixes in. Big pieces overpower flavor. Blend all ingredients without dominance.
- 💡 Rest the cabbage in lemon vinegar mixture. It softens. Strong flavors mellow out, yet retain crunch.
- 💡 Opt for neutral oil in dressing. Sunflower or canola is ideal. Allows other flavors to shine. No strong aftertaste.
- 💡 Adjust salt after tossing. Always check. Ingredients vary. Ensure it’s seasoned well, as cabbage absorbs flavors.
Kitchen Wisdom
How to serve the salad fresh?
Best served right after prepping. Keeps crunchiness. Chilled slightly can enhance flavors.
Can I make this salad ahead of time?
Yes, but not too far ahead. An hour max. Otherwise, salad wilts.
What can I substitute for pomegranate?
Try cranberries. They add similar tartness but different texture. Or even chopped apples.
How to keep leftovers?
Store in airtight container. Use within two days. Salad is best fresh. Changes over time.
