Cabbage and Pomegranate Salad

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


  • 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)


  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.