Cabbage and Pomegranate Salad

By November 25, 2018Recipes
Reading Time: 3 minutes

Eating with the seasons is a great way to make sure you are getting variety in your diet. And that’s important because variety in foods means a variety in nutrients. Fall is an excellent opportunity to tune into nutrient-packed fruits and vegetables, especially pomegranates and cabbage.

This cabbage and pomegranate salad is a winner on so many levels. The ingredients are inexpensive, the salad holds well for several days, and it is very refreshing. This is a great dish to take to a potluck. It looks beautiful and no one else will have picked it up at the corner deli. (My son got raves when he made it at home and brought it to a workplace event.)

Cabbage and Pomegranate Salad

And if you need more convincing, here is what the science says about these fabulous fall foods. Fruits such as pomegranates and berries contain a high amount of anthocyanins, flavonols, and procyanidins, all of which are effective at decreasing cardiovascular risk. Citrus fruits have a good effect on blood pressure and blood lipid levels.

In the vegetable department, an increased consumption of cruciferous vegetables such as cabbage is reported to cause a decrease in the risk of intestinal, bowel, thyroid, pancreatic and lung cancer. Therefore, this salad is not only delicious, but very nutritious.

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Cabbage and Pomegranate Salad
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Cabbage and Pomegranate Salad

This cabbage and pomegranate salad is a winner on so many levels. The ingredients are inexpensive, the salad holds well for several days, and it is very refreshing.

Category Salad, Vegetables, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Author Nancy Teas-Crain

Ingredients

  • 1 cabbage chopped medium course (a 2.5 pound cabbage = about 12 cups)
  • 1/2 cup fresh lemon juice
  • 4 cloves garlic minced (use less, if not garlic lovers)
  • 1/3 cup olive oil
  • 2 tsp salt
  • 1 pomegranate seeds only (about 1 cup of seeds)

Instructions

  1. Place cabbage in a large bowl.

  2. In small bowl or jar combine: lemon juice, garlic, olive oil, and salt. Mix well and pour over cabbage.

  3. Just before serving top with the pomegranate seeds.

Recipe Notes

Over time the pomegranate seeds will bleed their color into the cabbage. If you are making it to eat at home and want it to last the week, keep your pomegranate seeds in a separate container and add them to the salad just before eating.

During the week the cabbage will soften a bit and move toward slight fermentation. It is delicious at each stage of the process.

If this quantity seems like too much, cut everything in half. Cabbage keeps well and you can make a different cabbage salad next week or use it cooked in a stir fry at another meal.

When pomegranates are not available, you can replace the pomegranate seeds with 2 cups of chopped orange sections and 4 tablespoons of toasted sunflower seeds, added just before serving.

Nancy Teas-Crain on Instagram
Nancy Teas-Crain
Nancy Teas-Crain lives in Alpine, California. She is a nutritionist and Weston A. Price Foundation chapter leader.

After many years on a low-fat vegetarian diet, she made a complete turn-around after studying the work of Dr. Weston A. Price. She is now an enthusiastic supporter of the nourishing benefits of traditional foods and fats, especially butter.

Currently she is writing a cookbook integrating her love of cooking, gardening, and home remedies. When not writing, she is enjoying her family of two boys, six ducks, four chickens, two cats, and her chiropractor husband, Darrel Crain.

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