I ordered a red cabbage from Amazon fresh and I received two. That’s a lot of cabbage. After unsuccessfully trying to give one away, I decided to try to come up with some salads to make use of my abundance of cabbage.
Last weekend, because I was making falafel, I decided to check out a nearby mediterranean market, Goodies. Though I had sent my husband there in the past to get bulgarian feta (which, after trying once I decided was the only feta that I would ever eat again) I had never been inside myself. The market was great, with all kind of interesting ingredients that aren’t readily available at my usual grocery destinations. I got some sumac, which I have used on hummus, as well as some pomegranate molasses. The pomegranate molasses are basically a reduction of pomegranate juice, kind of like a balsamic reduction, but fruitier.
The molasses are key to this recipe, which is now going into my regular salad rotation.
- 2 TBSP pomegranate molasses
- 2 TBSP lemon juice
- 2TBSP olive oil
- 1 medium apple, julianned*
- 1/4 small red cabbage, finely shredded
- 1/2 cup of pecan pieces, toasted
- 1/2 cup pomegranate seeds (optional)
- 6-8 mint leaves, coarsely chopped
- salt and pepper
- Combine first three ingredients in a small jar and shake to combine.
- Toss dressing with remaining salad ingredients, season with salt and pepper and serve.
- I use the julianne attachment on my mandoline to do this.