This week, we're spending a bit of time with salads that bring a lot of color and flavor to your table. And after a long winter, our plates are yearning to see this amazing color, texture, and flavor. This time around, we're spending a bit of time with a crunchy salad that boasts bright flavors from the red to purple part of the color spectrum. As such, it's a beautiful and healthy part of any plate at your table.
You can make some substitutions in this salad. I used beauty heart radish because of its vibrant color, but any chopped radish or daikon will work. If you don't have kohlrabi, consider using chopped apple or coarsely shredded carrot. I love the juicy tang that pomegranate brings to this vibrant salad, but you could use whole fresh blueberries if you don't have pomegranates available. The dressing can be made with a mix of lemon and orange juice if you cannot get your paws on Meyer lemons. But if you have those around, favor them because they are a delightful treat!
I love serving this salad alongside roasted pork, braised chicken, or a good seared steak. All that color and freshness pairs nicely with your favorite proteins - especially when they've spent a bit of time with low, slow or very hot, quick heat. Let's just say it's a lesson in opposites attracting. However you choose to serve this fun salad, marvel at all that beautiful color and enjoy!
Red Cabbage Pomegranate Salad
- 2 teaspoons finely grated Meyer lemon zest
- ¼ cup freshly squeezed Meyer lemon juice
- ⅓ cup extra-virgin olive oil
- 2 tablespoons mayonnaise
- 1 clove garlic, finely grated
- ½ teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, to taste
- 3 cups finely chopped (not shredded) red cabbage
- ½ medium beauty heart radish, chopped
- ½ medium kohlrabi, peeled and chopped
- Arils from 1 large pomegranate
- ½ cup whole unsalted almonds
Place the first 6 ingredients (Meyer lemon zest through kosher salt) in a jar. Seal the jar and shake until smooth. Taste and season with black pepper and more kosher salt as needed; set aside.
Place the next 5 ingredients (red cabbage through whole unsalted almonds) in a large bowl. Add the dressing and toss to combine. Taste and season with more kosher salt and pepper as needed. Serve immediately or store covered in the refrigerator for up to 2 days.
- Yields: 4-6 servings
- Preparation Time: 20 minutes