Skip to main content
Epicurious

Shredded Cabbage Salad With Pomegranate and Tomatoes

4.3

(5)

Image may contain Plant Food Produce Meal Dish and Vegetable
Photo by Marcus Nilsson

You can stuff this slawlike salad inside your pita, or eat it on its own.

Recipe information

  • Yield

    8 Servings

Ingredients

1 small head of green cabbage, thinly sliced
1/4 teaspoon sugar
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1/2 small onion, finely chopped
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tablespoon white wine vinegar
1 pint cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup pomegranate seeds

Preparation

  1. Step 1

    Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).

    Step 2

    Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.

TagsSaladMiddle EasternGreen CabbageCabbageLeafy GreensVegetablePomegranateFruitCherry TomatoTomatoSideDinnerLunchDairy FreeGluten FreeNut FreeRawVeganVegetarianNo-CookBon Appétit

See Related Recipes and Cooking Tips

Read More
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Angel Hair Bibimguksu
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Happy Fridge Salad
The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
Roasted Snap Pea Salad With Yakult-Style Dressing
This crunchy, creamy salad has everything you want for a cookout.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.