Red Cabbage Salad & Pomegranate Dressing

Red Cabbage is one of my favourite vegetables. It’s so incredibly versatile & can go a really long way. It does, however, need a big boost in flavour. That’s where this pomegranate dressing plays the perfect role. It’s both tart and fruity, but also contains a depth of flavour that’s inherently savoury, and oh my goodness is it delicious.

Pomegranate molasses is a syrup made from the juice of pomegranates that’s left to reduce until it becomes thick and very sticky. You’ve probably had it in a lot of middle eastern cuisines, especially that fattoush you probably always order at Lebanese restaurants. But it’s used throughout the middle east to add a sweet and sour balance to a lot of dishes.

This sweet/sour flavour from the molasses is mirrored in this salad by the currants and the apples. All three of them play similar roles in adding brightness to the salad, but are contrasting in texture, which makes this an even more enjoyable experience.

The cabbage is a robust base, and stunning colour, balanced by the beautiful flavours of the currants and sharp and crisp apples. Then all brought together by the pomegranate molasses which becomes incredibly silky when mixed with olive oil…perfection.

Notes: 

Apples: The best apple to use for this salad, is one thats sharp, crisp and sweet, with a slight tartness. Braeburn apples are perfect as they’re full of flavour, but a Pink Lady apple is also a good substitute.

Pomegranate Molasses: You can find it at any middle eastern store, and even supermarkets now!

Time: 15 mins / Serves: 2-4

Ingredients

• ⅓ Red Cabbage

• ¼ cup Dried Currants 

• 3 Tbsp Olive Oil

• 4 Tbsp Pomegranate Molasses

• 1 Lemon (Juiced)

• 1 Red apple 

• Salt & Pepper

Method

1. Thinly slice the cabbage into bitesize shreds 

2. Add in the olive oil, pomegranate molasses, lemon juice & salt & pepper to taste, and mix until well combined

3. Add in half of the currants & and mix well

4. Allow the salad to sit for 10 mins, that tenderises the cabbage slightly, and hydrates the currants

5. Thinly slice the apple, then place on top of the cabbage mixture

6. Add the remaining currants and a few sprigs of parsley (optional) to garnish

Enjoy!