Anyone that knows me, knows I love salads – I once even had a blog that was solely dedicated to salads, I just wasn’t that great at updating it at the time.
I also love burgers, pizza and other delicious fatty foods; but salads are my jam. I’m one of those people who believe that you can make a different salad everyday and never get bored.
We are not vegan, we are not even vegetarian, but we try to incorporate as many vegetables into our diet as possible. Plus we try to do a few meat free nights too. I love meat, and Clint loves meat – but we’re ok with loving meat and at the same time trying to introduce a few more plant-based meals. We’re not always great it, some weeks are definitely better than others, but I feel like even every once in a while is better than not at all.
So that brings me to this refreshing winter slaw – and it really is just that. I wanted to create something that was versatile to go with whatever else we were having to eat, that incorporated the produce that is readily available in the winter time and this slaw did just that. On this particular night we did have meat, a beautiful piece of flank steak and they went perfect together. But this dish would also be great on its own, with fish, with a sandwich, you name it.
This recipe came together super quick even though it made me late for a class that night. Mostly because what you don’t see in this post is me shaking the dressing up thinking the lid was on the bottle all the way – it wasn’t. So I got pomegranate dressing all over the kitchen, I mean everywhere, on the floor, the table, all over myself, the wall, in the juicer – it was a mess. But, that’s the way I cook and throw things together – I’m a messy cook, always have been, probably always will be; I truly believe it’s more fun.
I knew I wanted to incorporate pomegranate as I had one sitting in my fridge, waiting for a new idea. And, I wanted this slaw to be bright and colourful. It’s easy to eat fruits and veggies when they look like this!
Yield – approx. 4-8 servings
- 1/2 head of Nappa cabbage (also known as Chinese cabbage), matchstick chop
- 1 small head of raddichio, matchstick chop
- Seeds of 1 pomegranate, approximately 3/4 cup (minus some for the dressing, see below)*
- 1 cup of crumbled feta cheese (I used Trestelle feta in brine)
- 1/2 cup roughly chopped parsley
- 3 carrots, large grate
- Salt and pepper to taste
*SPECIAL NOTE: If you don’t want to use fresh pomegranate (because it can be a pain in the ass), you can buy POM Wonderful brand already seeded in little cups, they have an 8 oz. size or a 4.3 oz. size. I would get the larger size, use about 3/4 cup, use about 1/4 cup to juice for the dressing and if there’s any left, add them to your yogurt or oatmeal in the morning. You can also now buy Presidents Choice frozen pomegranate seeds at Superstore. So you have lots of choice.
- 1/2 cup olive oil
- Juice from pomegranate, see below
- 1/4 cup apple cider vinegar
- 2 tbsp. honey
- Roughly chop the cabbage and the raddichio and add to a large mixing bowl. I like to chop them like little match sticks, so a thinner, longer chop.
- Then grate the carrots into the bowl, add the roughly chopped parsley, and crumbled feta.
- Lastly you will want to add the pomegranate seeds. If you are using a fresh pomegranate, you will need to seed it. The easiest way for me is to cut the top of the pomegranate off, then slice into 6 sections based on the natural humps you see on the outside of the fruit. Then you can pull each section apart one at a timed pull out the seeds. Don’t forget to save one section for your dressing.
- Juice the pomegranate seeds – you can do this one of two ways, you can crush the seeds by hand and strain the juice – or you can throw them in a magic bullet or other small food processor or blender and strain the juice – up to you!
- Then add all ingredients together and whisk until combined.
- Pour dressing over the salad, add salt and pepper to taste and serve.
Besides working with the pomegranate, which I will admit is a pain in the ass (all those videos that say to put the sections in water and the seeds just pop out – they’re lying, it doesn’t happen like that) – this slaw is quick and easy. It is seriously one of the freshest recipes I’ve created, with that flavourful veggie crunch in each bite.
Also, if you’re vegan – you definitely don’t need the feta. I love it and was craving that saltiness (but I’m pregnant). If you omit it, I would just add a little more salt if you need it.
If I was going to add anything else to the recipe, next time I might throw in a little fennel.
I hope you enjoy.
Till the next recipe,