Saturday, 7 June 2008

Cabbage, Tomato & Pomegranate Salad

1 small head of green cabbage,
   thinly sliced
¼ teaspoon sugar
1 teaspoon salt, plus more
¼+  teaspoon black pepper
small bunch of green onion,
   finely chopped
¼ cup fresh lemon juice
¼ cup vegetable oil
1 tablespoon white wine vinegar
1 pint cherry tomatoes, halved
½ cup chopped fresh parsley
½ cup chopped fresh mint
½ cup pomegranate seeds

  • Toss cabbage, sugar, 1 tsp. salt, and ¼ tsp. pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to overnight).
  • Squeeze excess water from cabbage,
  • Add onion.
  • Mix together lemon juice, oil, and vinegar and add to cabbage a little at a time to make sure it's not too much.  Toss to coat. 
  • Let sit, uncovered, at room temperature 5 minutes. 
  • Add tomatoes, parsley, mint, and pomegranate seeds and toss to combine. 
  • Taste and adjust seasoning with more salt and pepper as needed.