This salad looks and tastes great. The green cabbage and the ruby colored pomegranates contrast really well together.
- Prep Time
- 8 ServingsServings
- 1 head cabbage shredded
- 1 lemon
- 2 tablespoon vinegar
- 1 tablespoons Dijon mustard
- 4 teaspoons sugar
- Up to 1 teaspoon black pepper
- ¼ cup oil
- 1 pomegranate
- 1 Gala apple
- ½ of a red onion thinly sliced
- ½ cup of pecans
If using Brussels sprouts, slice thinly with a knife or in the food processor. Mix cabbage or sliced sprouts with red onions and dressing.
Before serving add apple slices, pecans and sprinkle with pomegranate seeds.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now