Red Cabbage, Apple and Pomegranate Salad
A crunchy winter salad, antioxidant-rich and full of vitamins
When we think of salads, we almost always think of the hot months. But the truth is that winter also calls for fresh, light and colorful dishes that help balance stews, roasts and heavier meals. And this red cabbage, apple and pomegranate salad is just that.
As appealing to the eye as it is to the palate, this recipe delivers strong nutritional value by making the most of three seasonal stars. Red cabbage is a winter vegetable rich in fibre, vitamin C and antioxidants, ideal for supporting the immune system. Apple adds freshness, a satisfying bite and extra vitamins, while pomegranate contributes polyphenols and natural antioxidants, perfect for this time of year. All brought together with a simple dressing and a crunchy touch of nuts that rounds out the dish.
An easy, quick and very versatile salad, perfect as a starter, as a side dish or as a light dish for a winter dinner. In addition, it has a very cool contrast of colors. What more could you ask for?
Serves: 4
Preparation time: 15 minutes
Difficulty: Very easy
Utensils used: City range non-stick frying pan, knife and cutting board
You will need:
- 400 g red cabbage
- 200 g apple
- 120 g pomegranate seeds
- 40 ml of extra virgin olive oil
- 20 ml apple cider vinegar
- A pinch of salt
- 4 tablespoons of chopped pecan nuts
How is it done?
Wash the red cabbage well and cut it into thin strips. In a good frying pan, add a drizzle of olive oil and sauté the red cabbage over medium heat for a few minutes. The goal is for it to be slightly tender while maintaining its intense color and crunchy texture.
Wash the apple, remove the core and cut it into thin wedges. You can leave the skin on to better take advantage of its fiber and give the dish an extra touch of color.
Cut the pomegranate in half and carefully extract the seeds. They provide freshness, a very pleasant acidic touch and antioxidants.
Place the warm red cabbage in a large bowl or platter and add the apple and pomegranate. Mix gently so that the ingredients are evenly distributed.
Add the olive oil, apple cider vinegar and a pinch of salt. Mix again and, just before serving, add the chopped pecan nuts to maintain their crunchy texture.
Tips
If you like a warmer salad, you can sauté the red cabbage for a couple more minutes, always over medium heat.
This winter salad pairs beautifully with meat, baked fish or mild stews, adding contrast and freshness.
It is also a good base to take advantage of leftovers: a little roast chicken or cooked legumes fit perfectly.
If preparing ahead, add the nuts at the very end so they don’t lose their texture.
A recipe designed to show that salads aren’t limited by seasons — and that winter also welcomes refreshing, healthy, vitamin-packed dishes, well within reach of your budget and your frying pan.
