Marinated cabbage salad made with crunchy cabbage, fresh cucumbers, sweet carrot, fragrant dill and garnished with almonds, pumpkin seeds and pomegranate.
October is a very sweet month, so I decided to dilute all the sweetness with fresh and crunchy vegetables! This salad is very tasty when freshly prepared, but it’s even better the next day. Fresh lemon juice and vinegar combined with a little bit of sugar and olive oil makes the vegetables develop more flavor.
Ingredients:
1/2 medium cabbage head
1 big carrot
2 Persian cucumbers
Bunch of dill
¼ cup almonds
¼ cup pumpkin seeds
½ cup pomegranate seeds
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon sugar
3 tablespoons olive oil
Step 1
With a big kitchen knife shred the cabbage as thin as you can. Cut the cucumbers, grade the carrot and chop the dill. Place everything in a big bowl.
Step 2
Mix together all the ingredients for the marinade. Poor them over the vegetables and mix very well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Step 3
Garnish with almonds, pumpkin seeds and pomegranate before serving.
Enjoy!
Notes:
You can use your favorite greens instead of dill.
- 1/2 medium cabbage head
- 1 big carrot
- 2 Persian cucumbers
- Bunch of dill
- ¼ cup almonds
- ¼ cup pumpkin seeds
- ½ cup pomegranate seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 3 tablespoons olive oil
- With a big kitchen knife shred the cabbage as thin as you can. Cut the cucumbers, grade the carrot and chop the dill. Place everything in a big bowl.
- Mix together all the ingredients for the marinade. Poor them over the vegetables and mix very well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Garnish with almonds, pumpkin seeds and pomegranate before serving.
- You can use your favorite greens instead of dill.
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