Go Back
–+ servings

Cabbage Salad with Apple and Caraway

Cabbage, apple and carrot spiced with garlic, caraway, dill and pomegranate seeds.
Print Pin
Course: salad
Cuisine: Mediterranean
Keyword: vegetarian, winter vegetables
Prep Time: 15 minutes
Servings:4 people
Author: The Wild Epicurean

Equipment

  • 1 large salad bowl

Ingredients

  • ½ cabbage (leafy green, white or red or mixture of all three!) Sliced as thinly as you dare use cannon ball, savoy or red cabbage
  • 2 large carrots, grated
  • 1 large eating apple, grated
  • 2 spring onions, sliced diagonally using as much green leaf as possible
  • 3 cloves grated garlic
  • ½ banana chilli, finely chopped optional
  • 1 tbsp finely chopped fresh dill
  • 1 tsp caraway seeds
  • ⅔ tsp salt
  • 1 small lemon - juice and zest
  • 2 tbsp pomegranate seeds
  • freshly ground pepper
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar

Instructions

  • Start by zesting and juicing the lemon and adding it to the salad bowl.
  • Grate the apple directly into the juice and toss immediately to stop it from browning.
  • Add all the remaining ingredients except the pomegranate seeds, spring onions, salt, garlic, oil and vinegar.
  • Toss the ingredients to make sure everything is well distributed. Sprinkle with the salt and toss again.
  • Whisk together the oil, garlic and vinegar and pour over the salad. Massage the salad with your hands to ensure the dressing covers everything.
  • Ideally, put the salad (covered) in the fridge for an hour. When you are ready to serve, check for seasoning - maybe a little more salt, oil and vinegar. (see notes)
  • Serve garnished with spring onions and pomegranate seeds. Toss again at the table.

Notes

It is not vital to put the salad in the fridge for an hour before serving, but it does improve the flavours if it is allowed to infuse for a little while. For this reason, it is perfect for a large gathering as you can make it well in advance. It will also keep a day or two in the fridge if kept in a sealed container.
Don't add all the dressing at once; add maybe three-quarters of the dressing and massage it into the salad. After leaving to rest for an hour - check the seasoning and add more oil and vinegar if you feel it needs it.