Cabbage Salad

A great winter salad that can be a perfect lunch or part of a menu for a vegetarian dinner.

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½ a cabbage, finely chopped
½ a red cabbage, finely chopped
1 sour green apple, grated, skin on
1 pomegranate, peeled
4 tablespoons black currents
½ teacup of pine nuts, roasted
6 sun dried tomatoes, finely chopped

​For the dressing
½ teacup of extra virgin olive oil
3 tablespoons balsamic vinegar
½ orange (juice)
1 teaspoon mustard
1 teaspoon honey


1. Place the two kinds of finely chopped cabbage, grated apple, pomegranate arils, pine seeds, sun dried tomatoes and black currents in a large bowl. Combine everything very well.
2. Place all the dressing ingredients in the blender and mix them well. Pour the sauce over the salad.
3. Combine everything well, check before you add any salt (the sun dried tomatoes are salty) and serve.


you may use almonds instead of pinenuts