John Myers
Red Cabbage Salad with Walnuts and Pomegranate
The perfect red cabbage salad with walnuts and pomegranate recipe with a picture and simple step-by-step instructions.
- 1 kg Red cabbage
- 2 tbsp Coarse-Grained mustard
- 4 tbsp Honey liquid
- 4 tbsp Raspberry vinegar
- 9 tbsp Walnut oil
- 80 g Dried figs (soft)
- 100 g Walnut kernels
- Salt pepper
- First of all: put on gloves! 🙂 Clean the red cabbage and cut out the stalk in a wedge shape. Finely slice with a food processor or by hand and knead vigorously with 1 teaspoon of salt for 3 minutes. Mix the mustard with the vinegar, honey and oil, mix well with the salad and let it steep.
- If no pre-separated pomegranate seeds are used, separate them in a bowl with water, drain and drain well. Chop walnuts and cut the dried figs into fine cubes.
- Mix everything with the red cabbage and let it steep overnight.
- The salad goes well with roast beef or duck breast, but also tastes great as a starter with a beautiful stone oven baguette and sea salt butter.
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