The vibrant colours, fresh crunch and sharp barberries in this salad make it highly appealing. Packed with vitamin C and healthy antioxidants, it is just the thing to counter any overindulgence during the party season. Naomi sometimes adds a couple of spoonfuls of kimchi or pickled vegetables to it for a piquant kick.
Slice the cabbage into very fine, long slivers with a sharp knife and put into a bowl with the chopped onion. Peel the carrots, then use the peeler to pare long thin ribbons of carrot and add these to the bowl. (You may not be able to make the whole thing into ribbons – just eat the bit left at the end.)
Loosen the skin of the pomegranate a little by pulling it apart with your fingers. Then hold it, cut side down, over a separate bowl and bash with a wooden spoon until all the seeds fall out. Discard any bitter pith.
Add half of the pomegranate seeds to the bowl of cabbage and carrot, along with the parsley, currants and dried berries or cherries.
Put the olive oil and lemon juice into a small screw-topped jar. Add a pinch of salt and a few grinds of pepper, then put the lid on and shake well until the dressing emulsifies. Taste and add more lemon juice or seasoning, if required.
Just before serving, pour the dressing over the salad and toss gently to coat, then sprinkle with the remaining pomegranate seeds.
- ½ small red cabbage
- ¼ red onion, finely chopped
- 2 carrots
- ½ pomegranate
- A handful of flat leaf parsley, leaves picked
- 50g currants
- 15g dried barberries (or unsweetened dried cranberries or dried cherries)
for the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Sea salt and black pepper
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Gluten Free Cookery
Learn how to make bread, pastry and treats to suit your intolerance, with a day of gluten-free baking at the River Cottage Cookery School.